Vegetarian

Roasted Potatoes and Carrots with Cumin and Cinnamon

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<p><em>Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's </em>Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents<em> (Moon Smile Press, 1998); and </em>Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents<em>, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from <a href="http://www.feedingfamily.com/">www.feedingfamily.com</a>.</em></p>

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
2–3 carrots, sliced at an angle into chunks
3 tablespoons extra-virgin olive oil
2 teaspoons cumin
¼ teaspoon cayenne
1/8 teaspoon cinnamon


<p>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&ndash;25 minutes, or until tender when pierced with a fork.</p> <p>Preparation: 30 minutes<br /> Makes 4 servings</p>