Brazil Nut Free Ginger-Lime Roasted Parsnips
Parsnips are one of those vegetables that deserve way more attention, and roasting them at high heat is exactly how you unlock their natural sweetness. The glaze here is built from coconut oil, coconut aminos, fresh ginger, and bright lime zest, which together create something deeply savory, a little tangy, and warmly spiced with turmeric. Every piece gets caramelized edges and a tender center — the kind of texture that makes a simple side dish feel genuinely exciting. Because the whole ingredient list is naturally free from tree nuts of any kind, there's no need to scrutinize labels or worry about cross-contact from sneaky nut-based oils or sauces. Fresh cilantro and a squeeze of lime at the end add a pop of color and freshness that rounds everything out beautifully. This is an easy weeknight side that also looks impressive enough to bring to a dinner table where you want to make a real impression.
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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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