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Healthy Recipe
Roasted Potatoes and Carrots
Reprinted from Feeding The Whole Family by Cynthia Lair; LuraMedia, Inc. 1994
6 red potatoes, quartered or 4 sweet potatoes, cut into chunks
2-3 carrots, sliced at an angle into chunks
3 Tablespoons extra-virgin olive oil
2 teaspoons cumin
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
Preheat oven to 350 degrees F. Scrub potatoes and carrots. Remove eyes only from the potatoes and peel the carrots if not organic or properly washed. Cut up vegetables and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl. Drizzle over top of the vegetables slowly mixing with a wooden spoon so evenly coated. Cover pan and bake 1 hour.
For picky eaters and infants: Remove a little potato and carrot before adding oil and spices. Bake in a separate dish. Blend baked vegetables with a little water.
Makes 4 servings.
Last Month's Recipe:
- Sweet Potato Smoothie Base
Posted September 2005 | Permanent Link
Other Articles In The August Issue
- Introduction
- Healthy Feedback
- The Hair Analysis - One Size Does Not Fit All
- Aspartame Case History
- Dr. Hull's Vitamin Directory
- Q & A with Dr. Hull
- Did You Know - About a Hair Analysis?
- Healthy Recipe
- Feature Article
Other Articles In This Category
- Healthy Recipes - July 2010
- Healthy Recipes - June 2010
- Healthy Recipes - May 2010
- Healthy Recipes - April 2010
- Healthy Recipes - March 2010
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