Chestnut Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe takes them somewhere truly special. A punchy glaze of coconut aminos, fresh lime juice, lime zest, and finely grated ginger coats every stick before it hits a 425°F oven, where the edges caramelize and the natural sweetness of the parsnip deepens into something almost addictive. Ground turmeric adds a warm, golden hue and a subtle earthiness that makes the finished dish look as good as it tastes. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden additives sneaking into your side dish. The technique is simple — toss, spread, flip once, and roast — but the results look and taste like something you'd order at a trendy farm-to-table restaurant. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up and makes it feel genuinely vibrant on the plate. Whether you're serving this alongside a weeknight protein or bringing it to a dinner party, it's the kind of vegetable dish that converts skeptics.
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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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