This is the recipe that recently hung on Flora Biancalana’s lobby bulletin board alongside a sign reading, “Good eats! Enjoy a recipe.”

From Feeding the Whole Family by Cynthia Lair 

Serves 4

6 red potatoes 

2–3 carrots

3 tablespoons extra virgin olive oil 

2 teaspoons cumin 

1/8 teaspoon cayenne pepper

1/8 teaspoon cinnamon 

Preheat oven to 350 º. Scrub potatoes, remove any eyes, and cut into quarters. Scrub carrots and cut at an angle into chunks. Place vegetables in an 8 x 8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over the vegetables. Mix vegetables with a wooden spoon so they are evenly coated.
Cover pan and bake 45 minutes. Remove cover and bake for another 15 minutes.