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

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