Celery Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when given the right treatment, and this roasted preparation is proof. A glossy glaze of coconut oil, coconut aminos, fresh ginger, and lime transforms humble parsnips into something caramelized, fragrant, and genuinely crave-worthy. The high oven heat does the heavy lifting, coaxing out deep golden edges and a tender interior that's almost buttery in texture. Because every ingredient here is naturally free from celery and celery derivatives — no stocks, no spice blends, no hidden aromatics — you can cook with total confidence. Fresh lime zest and grated ginger give the dish a bright, zippy backbone, while turmeric adds a warm earthiness and a gorgeous golden color. A scatter of cilantro and a squeeze of lime at the end pulls everything together into a side dish that feels far more special than the effort involved. Whether you're serving it alongside a weeknight protein or bringing it to a gathering, this one is going to disappear fast.
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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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