Cashew Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe proves it. A punchy glaze of coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnips into something caramelized, golden, and genuinely exciting. The coconut oil helps everything crisp up beautifully at the edges while keeping the inside tender — no nuts, no nut-derived ingredients, nothing to second-guess. For anyone navigating tree nut concerns, this kind of dish can feel like a minefield at restaurants, but every single ingredient here is straightforward and easy to verify. The bright citrus and warming ginger make the flavor feel almost tropical, and a scatter of fresh cilantro and a squeeze of lime at the end takes it right over the top. It works as a bold side dish alongside grilled proteins or as a standout addition to a roasted veggie spread.
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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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