Black Pepper Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, aromatic glaze takes them somewhere truly special. Coconut aminos bring a savory depth, while fresh ginger and lime juice cut through the natural sweetness of the parsnips with a lively, citrusy kick. Turmeric adds a gorgeous golden hue and a subtle earthiness that makes the whole dish look as good as it tastes. Every ingredient here is completely free of black pepper — no sneaky spice blends, no pre-made sauces with hidden seasonings — just clean, bold flavors you can trust. The high-heat roasting method is key: spreading the pieces out on the pan lets the edges caramelize and turn golden rather than turning soft and steamy. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling fresh and vibrant on the plate. Whether you're serving this as a weeknight side or bringing it to a gathering, it's the kind of dish that quietly steals the show.
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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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