Anti Inflammatory Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their natural sweetness into something genuinely crave-worthy — caramelized edges, tender centers, and a glaze that hits every note. The coating here is built around fresh ginger, turmeric, lime, and coconut aminos, a lineup that reads like a greatest-hits list of ingredients known for their anti-inflammatory properties. Coconut oil helps the glaze cling and encourages that gorgeous browning, while the lime zest and juice keep everything bright and a little punchy. Spreading the parsnips in a single layer is the key move — it's what separates truly golden, roasted pieces from a soggy, steamed mess. A finish of fresh cilantro and extra lime wedges pulls the whole dish together and makes it look as good as it tastes. This is the kind of vegetable side that converts skeptics, and it comes together with minimal prep and a pantry that's already working hard for your health.
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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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