Barley Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, punchy glaze takes them somewhere truly special. Coconut aminos bring a savory depth without any soy or grain-based sauces, while fresh ginger and lime zest cut through the natural sweetness of the parsnips with a lively citrus kick. Ground turmeric adds a gorgeous golden hue and a subtle earthiness that ties the whole dish together. Every ingredient here is naturally free from barley and grain-derived additives, so there's no need to scrutinize labels or swap anything out — it just works as written. The high-heat roasting method is the real secret: spacing the parsnips out on the baking sheet means they caramelize beautifully at the edges rather than turning soft and steamy. Finish with fresh cilantro and a squeeze of lime for a side dish that looks impressive enough for a dinner party but is genuinely simple to pull off any night of the week.
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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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