BHA & BHT 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 glaze built from coconut oil, coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnip sticks into something caramelized, fragrant, and genuinely exciting. Every single ingredient here is whole and straightforward — no synthetic preservatives, no processed shortcuts, just real food doing what real food does best. Avoiding BHA and BHT can be trickier than it sounds since those additives sneak into packaged sauces, seasoning blends, and even some cooking oils, but this recipe sidesteps all of that by keeping everything fresh and unprocessed. The high-heat roasting method is key: spacing the pieces out on the baking sheet means you get golden, caramelized edges rather than a soggy steam situation. A finish of fresh cilantro and a squeeze of lime brightens the whole dish and makes it feel like something you'd order at a restaurant. It works beautifully as a side for almost any protein or as a standout addition to a grain bowl.
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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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