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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 March Issue
- Introduction
- Healthy Feedback
- The Aspartame Train - All Aboard?
- What is a Hair Analysis?
- Child's Aspartame Case History
- Q & A with Dr. Hull
- Did You Know? About Chlorine In Splenda
- Healthy Recipes
- Big Corporations: Whose Interests Are At Heart? - Part 2
Other Articles In This Category
- Healthy Recipes - February 2010
- Healthy Recipes - January 2010
- Healthy Recipes - December 2009
- Healthy Recipes - November 2009
- Healthy Recipes - October 2009
