Chicken Free Ginger-Lime Roasted Parsnips
Parsnips are one of those vegetables that deserve way more attention, and roasting them at high heat is exactly how you unlock their natural sweetness. The glaze here is a bright, punchy combination of fresh ginger, lime zest, lime juice, and coconut aminos that caramelizes beautifully against the cut sides of each stick. Ground turmeric adds a warm, earthy depth and gives the whole tray a gorgeous golden color that looks almost too good to eat. Coconut oil helps everything crisp up at the edges while keeping the centers tender and almost buttery. This is a completely plant-forward dish built entirely from vegetables, citrus, and pantry staples — no meat, no poultry, no guesswork about hidden ingredients. A scatter of fresh cilantro and a few extra lime wedges at the end keep things fresh and vibrant. It works beautifully as a side dish but honestly holds its own as a light main alongside a simple grain or salad.
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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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