Cinnamon Roasted Carrots & Cranberries

Cinnamon Roasted Carrots & Cranberries
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Splenda®.
Looking for the perfect side dish to go with your holiday meal? These cinnamon roasted carrots and cranberries won’t disappoint! Zero calorie Splenda® Granulated Sweetener and cinnamon bring out the sweetness in this seasonal dish. The health-boosting benefits of carrots and cranberries are numerous. They are packed with tons of nutrients like fiber, vitamin A, vitamin K, and potassium, just to name a few!

This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
  • Prep time
    15 min
  • Cook time
    55 min
  • Servings
    5 Servings
  • Serving size
    3/4 Cup
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    3/4 Cup
  • Amount per serving Calories 60

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 15g
    • Dietary Fiber 5g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 1g
  • Potassium 350mg
  • Phosphorus 40mg

Choices/Exchanges: 1/2 Fruit, 2 Nonstarchy vegetable



  • carrots (large, chopped)
  • fresh cranberries
    1 1/2 cup
  • water
    1 tbsp
  • Splenda® Granulated Sweetener
    2 tbsp
  • ground cinnamon
    1 tbsp
  • salt
    1/4 tsp


  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.