AIP Friendly Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms these humble roots into something genuinely crave-worthy — caramelized at the edges, tender through the middle, and packed with bold flavor. The glaze here does serious work: coconut aminos add a savory depth, fresh ginger and lime zest bring brightness, and turmeric gives everything a warm, golden glow. Every single ingredient in this dish is compliant with the autoimmune protocol, so there's no need to swap, substitute, or second-guess anything on the list. Coconut oil helps the parsnips roast rather than steam, which is the key to getting those gorgeous caramelized edges instead of a soggy result. The trick of spreading the pieces in a single layer with space between them is a small step that makes a big difference in the final texture. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel restaurant-worthy with almost no extra effort. This one serves four and works beautifully as a weeknight side or as part of a bigger spread.
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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
- 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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