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Cinnamon Roasted Carrots & Cranberries diabetes friendly recipe

Cinnamon Roasted Carrots & Cranberries

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Makes 5 servings Calories 60 Prep Time 15 minutes Total Time 55 minutes Made with Splenda® Original Sweetener

Ingredients

7 large carrots, chopped

1 ½ cups fresh cranberries

1 tablespoon water

2 tablespoons Splenda® Granulated Sweetener

1 tablespoon cinnamon

¼ teaspoon salt

Nutrition Info Per Serving

Serving Size: ¾ cup of Carrots & Cranberries

Calories 60
Sodium 190mg
Total Carbs 15g
Dietary Fiber 5g
Sugars 6g
Protein 1g

Instructions

  1. Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine chopped carrots, cranberries, and water. Toss to moisten carrots and cranberries.
  3. Sprinkle in Splenda Granulated Sweetener, cinnamon, and salt. Stir to coat evenly.
  4. Bake for 40 minutes.

Made With

Splenda® Granulated Sweetener

Splenda® Granulated Sweetener

View Product

Nutrition Info Per Serving

Serving Size: ¾ cup of Carrots & Cranberries

Calories 60
Sodium 190mg
Total Carbs 15g
Dietary Fiber 5g
Sugars 6g
Protein 1g

Hint: Search for a Category like "Drinks" or product, like "Stevia"