Beef Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe proves it. A punchy glaze of coconut aminos, fresh lime juice, lime zest, and grated ginger coats every stick before it hits a 425°F oven, where the natural sugars in the parsnips caramelize into something genuinely crave-worthy. Ground turmeric adds a warm, earthy depth and a gorgeous golden color that makes the finished dish look as good as it tastes. Coconut oil helps everything crisp up beautifully at the edges while keeping the inside tender — no animal-based fats or proteins anywhere in sight, which makes this a completely plant-forward side dish without any compromise on flavor. Flipping the pieces halfway through ensures even browning on both sides, so you get that satisfying caramelized crust all around. A scatter of fresh cilantro and a squeeze of lime at the end brightens the whole plate and ties the tropical, zesty notes together. Whether you're serving it alongside a grain bowl or as a standalone snack, this one is bold enough to hold its own.
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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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