By Cynthia Lair
Children love these succulent, subtly spiced, roasted vegetables. Most of the preparation time is slow baking in the oven, not you working in the kitchen.
6 red potatoes, quartered
23 carrots, sliced at an angle into chunks
3 tablespoons extra-virgin olive oil
2 teaspoons cumin
¼ teaspoon cayenne
1/8 teaspoon cinnamon
Preheat oven to 450 F. Scrub carrots and potatoes (remove any eyes). Cut up vegetables and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over vegetables. Mix vegetables with a wooden spoon so they are evenly coated. Roast 20–25 minutes, or until tender when pierced with a fork.
Preparation: 30 minutes
Makes 4 servings