Breastfeeding Friendly Ginger-Lime Roasted Parsnips
Roasted parsnips might not be the first thing that comes to mind when you're thinking about nourishing yourself postpartum, but this vibrant side dish is exactly the kind of wholesome, feel-good food that fits seamlessly into a breastfeeding-friendly routine. Parsnips are naturally sweet and satisfying, and when they hit a hot oven, their edges caramelize into something genuinely craveable. The glaze — built from coconut oil, coconut aminos, fresh lime juice, and grated ginger — layers bright, warming flavor onto every piece without relying on anything processed or questionable. Turmeric adds a gorgeous golden hue and is a spice many nursing parents actively seek out for its well-regarded properties. The whole thing comes together in one bowl and one baking sheet, which is a serious win when you're short on time and energy. A scatter of fresh cilantro and a squeeze of lime at the end keeps it feeling fresh and restaurant-worthy, even on the most exhausted of evenings.
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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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