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Have a sweet tooth? You will love this delicious and simple side dish. It has a perfect cinnamon-sugar sweetness that pairs beautifully with oil-free roasted carrots and tart cranberries. Also yummy as an after-dinner treat, too!

Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]

$2.99
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Serves

5

Cooking Time

40

Ingredients You Need for Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]

  • 1 1/2 pounds carrots, chopped
  • 1 1/2 cups cranberries
  • 1 tablespoon water
  • 2 tablespoons erythritol, or other granulated sweetener of choice
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt

How to Prepare Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]

  1. Preheat oven to 400°F, line baking sheet with parchment paper, and set aside.
  2. In a large mixing bowl, combine chopped carrrots, cranberries, and water. Toss to moisten carrots and cranberries.
  3. Sprinkle on erythritol, cinnamon, and salt, and stir to coat evenly.
  4. Bake for 40 minutes.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Annie Markowitz

See My Recipes

Simple, delicious, and nutritious plant-based family dinners and desserts that are low in fat and sugar.

Annie is a weight loss expert, cookbook author, and founder of the vegan recipe website www.VegAnnie.com. She is also a PhD candidate in Nutrition at the University of Texas at Austin. Annie has lost over 70 pounds in a balanced, self-loving kind of way, and is passionate about showing others how eating clean, wholesome foods can be delicious, fun, and exciting! Her recipes are simple to prepare, budget-friendly, and always free of artificial ingredients. She recently published The VegAnnie Cookbook  which contains over 50 simple, vegan, and gluten-free recipes that are all under $2 per serving.

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