Roasted Potatoes and Carrots with Cumin and Cinnamon

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