Roasted carrots and parsnips with cumin seeds

30 4 servings


128 Kcal
3.7g Fat
23.3g Carbs
16.7g Net Carbs
7.5g Sugars
1.8g Protein


  • 4 organic carrots
  • 4 organic parsnips
  • 1 tablespoon of goose fat (or coconut oil)
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of sea salt
  • A scrunch of black pepper


  1. Preheat your oven at 200°C or 400°F.
  2. Wash your vegetables and do not peel them if they are organic. The majority of nutrients are found in the skin. The skin of root vegetables also contains naturally occurring prebiotics from the soil (healthy dirt!)
  3. Cut off the ends of the carrots and parsnips, and cut in halves lengthwise. Place them in a roasting dish and coat them in goose fat. Sprinkle the salt, pepper, and cumin seeds over.
  4. Bake in the oven for 30 minutes. Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Roasted Chicken Legs


Sautéed spinach and zucchini


Omelette: mushrooms, basil, chives


Baked Salmon