Almond Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when given the right treatment, and this roasted version is proof. A bold glaze of coconut oil, coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnip sticks into something caramelized, fragrant, and genuinely crave-worthy. The high-heat roasting method — 425°F with a flip halfway through — coaxes out deep golden edges and a tender interior that's hard to resist straight off the pan. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved; it just works as written. Fresh cilantro and a squeeze of lime at the end brighten the whole dish and make it feel restaurant-worthy with almost zero effort. This is the kind of side that converts parsnip skeptics and disappears fast at the dinner table.
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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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