Carrageenan Free Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, earthy sweetness into something genuinely crave-worthy — caramelized edges, tender centers, and a glaze that hits every note. That glaze is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and turmeric, which means every ingredient is whole, clean, and straightforward to verify. Carrageenan is a sneaky additive that shows up in all kinds of processed sauces, marinades, and even some coconut products, so making your own glaze from scratch is the smartest way to sidestep it entirely. Nothing here comes from a bottle with a long ingredient panel — just real pantry staples and fresh aromatics doing all the work. The turmeric gives the parsnips a gorgeous golden color, while the ginger and lime keep things bright and a little punchy. A scatter of fresh cilantro and a squeeze of lime at the end ties it all together into a side dish that looks impressive but couldn't be simpler to pull off.
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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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