Oh have I fallen in love with this combination – Carrot + Parsnip! Seriously where has this been my whole life…! Add the earthy, nutty flavour of cumin and boy-oh-boy do you have yourself the most delicious grounding dish.

With all that is happening in the world right now – cheers COVID – we could all do with a little grounding and soul food right? Being root vegetables these are perfect for that very purpose. The sweetness from both the carrot and the parsnip is enhanced with the roasting. Honestly I cannot recommended this dish enough! I mean just look how gloriously sticky they look once they have been roasted….

Adding to it’s grounding benefits this dish can help with unblocking our sacral or second chakra. Now why is this of benefit? Well our sacral chakra is the home of our emotions, senses, intimacy, creativity, and connection. And I don’t know about you but I’m feeling these may just be a little imbalanced at the moment.

Consuming orange foods like carrots, help to balance this chakra and keep the energy flowing through it.

We can’t forget the might of the humble little cumin seed.

The cumin seed is known for it’s calming influences on the digestive system. With the stress and tension many people are feeling, our digestion can be impacted. By including cumin this will help settle and ease symptoms like bloating and gas.

The aroma of cumin alone can help digestion through the stimulation of our salivary glands. This begins a cascade of events through our digestive system to ensure we are ready to digest and extract all the goodness from our food.

 Whilst the amount included in this recipe may not be enough to stimulate actual elimination of mucous, Cumin is known to be beneficial as an anti-congestive for respiratory disorders such as asthma and bronchitis. And hey every little bit helps right..!


Seriously this Cumin Roasted Carrot + Parsnip dish is both good for the body and good for the soul. You can roast them up for a snack on their own or have them with just about anything else. I even think they are good on a reheat – just pop them into a frying pan on medium and heat them through. Tag me on Instagram or Facebook when you make this, I love to see your creations!

What Do I Need?
  • 3 large or 4 medium Carrots
  • 2 large or 3 medium Parsnips
  • 1 teaspoon of Cumin Seeds
  • Extra Virgin Olive Oil
  • Salt + Pepper


Let’s Do This!

1. Heat the oven to 200c

2. Line a large oven tray with foil. You can omit this step and put it straight into the pan, but I like to minimise my washing up…

3. Remove the tops from the carrots and slice into long chunks, approx 8-10cm long and 2cm wide – like a chunky style chip. I don’t peel my carrots unless they are looking a little old – all the nutrients are in the skin.

4. Peel your parsnips and remove the tops and bottoms. Slice in a similar size to your carrots.

5. Put them into your oven tray and generously drizzle over Extra Virgin Olive Oil. Sprinkle over the cumin seeds and toss around to ensure the vegetables are covered in the oil.

6. Put in the oven for 20 minutes. Then give them a toss around and pop them back in for 10 minutes. They are done when they begin to slightly caramalise and they can be easily poked with a fork.


This serves 4 people.


This recipe is gluten and dairy free, SIBO friendly, vegan and nut free