Roasted Potatoes and Carrots with Cumin and Cinnamon

Vegetarian

Roasted Potatoes and Carrots with Cumin and Cinnamon

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

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

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