Rosemary Carrots & Parsnips with Toasted Cumin Seeds


Rosemary Carrots & Parsnips with Toasted Cumin Seeds

December is root vegetable month


Did you know that December is “Root Vegetables and Exotic Fruits Month”…I didn’t, but it is according to the National Day Calendar (1)!


To observe this annual designation, here’s a simple recipe with root vegetables – but first, let’s take a look at some health benefits of consuming this dish.


Health benefits of carrots, parsnips, and onions


Carrots are rich in antioxidants like beta carotene and lutein which protect against free radicals that can damage our cells and cause premature aging, and chronic illness (2). Orange carrots are high in beta carotene which the body converts into vitamin A, while yellow carrots are higher in lutein, found to be protective against age-related macular degeneration (AMD) (3). Further, vitamin A, and its precursors, are fat-soluble, so the avocado oil and seeds in this recipe will help the body to absorb this vitamin.