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Cinnamon Roasted Carrots & Cranberries diabetes friendly recipe

Cinnamon Roasted Carrots & Cranberries

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Makes 5 servings Kilojoules 251.04 Prep Time 15 minutes Total Time 55 minutes Made with Splenda® Original Sweetener


  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.

Nutrition Info Per Serving

Serving Size: ¾ cup of Carrots & Cranberries

Energy 60
Protein 1g
Carbohydrate 15g
- of which sugars 6g
Dietary Fibre 5g
Sodium 190mg