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Cinnamon Roasted Carrots & Cranberries

Name: Cinnamon Roasted Carrots & Cranberries
Prep time: 15 min
Total time: 55 min
Cuisine: Diabetes-Friendly Recipes, Side Dishes
Ingredients: 7 large carrots, chopped; 1 ½ cups fresh cranberries; 1 tablespoon water; 2 tablespoons Splenda® Granulated Sweetener; 1 tablespoon cinnamon; ¼ teaspoon salt

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

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