Capsaicin Free Ginger-Lime Roasted Parsnips
Roasted parsnips are an underrated gem, and this version takes them somewhere truly special with a bright, aromatic glaze that hits every note — tangy, earthy, and a little exotic. The combination of fresh ginger, lime zest, and turmeric creates bold, complex flavor without a single drop of heat, making this an ideal side dish for anyone who needs to avoid capsaicin but still wants something exciting on the plate. Coconut aminos add a subtle savory depth that rounds out the glaze beautifully, and the high-heat roasting method ensures the parsnips caramelize at the edges rather than turning soft and bland. Spreading them in a single layer and flipping halfway through is the key move here — it gives you those gorgeous golden-brown cut sides that make this dish look as good as it tastes. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. It's the kind of vegetable side that quietly steals the show at the dinner table.
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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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