Roasted Carrots & Parsnips With Cumin Seeds  LoadingAdd to Favourites list

Green List 4 servings


128 Kcal
4g Fat
23g Carbs
17g Net Carbs
8g Sugars
2g Protein

Roasted Carrots & Parsnips With Cumin Seeds

Heal inflammatory conditions with wonderful recipes every day!

Carrots are incredibly nutritious and are a fantastic prebiotic for your microbiota, reducing inflammation and taking care of your immune system.

They are excellent for skin, hair, nails, and eyes and are anti-cancer, anti-inflammatory, and antioxidant.

Parsnips, too, are incredible vegetables because they have high levels of minerals that will support your body in optimum health and aid in putting inflammatory conditions into remission.

They taste lovely together. Especially with the fantastic rich, earthy, warm, and citrus of cumin, the anti-inflammatory spice that Yalda grew up with!



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


  1. Preheat your oven at 400 F / 200 C (fan oven).

  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.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 5 days.

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