Low Sugar Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that genuinely shine when roasted at high heat, and this recipe proves it. The glaze here is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and turmeric — every bit of flavor comes from real, whole ingredients with zero sweeteners added. That matters more than it might seem, because so many roasted vegetable recipes sneak in honey, maple syrup, or brown sugar to coax out caramelization. Here, the natural sugars already present in the parsnips do all the work, developing gorgeous golden edges and a slightly sweet, earthy depth all on their own. The ginger and lime keep things bright and a little punchy, while turmeric adds a warm, subtly earthy note and a beautiful golden color. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into a side dish that feels restaurant-worthy but comes together on a single sheet pan.
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Learn more →Ingredients
4 servings
- 1 ½ lb parsnips, peeled and cut into 3-inch sticks (about ½ inch wide)
- 2 tbsp coconut oil, melted
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the melted coconut oil, coconut aminos, lime juice, lime zest, grated ginger, turmeric, and sea salt until combined.
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