Cinnamon Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, punchy glaze takes them somewhere truly special. Coconut oil helps the edges caramelize beautifully in the oven while coconut aminos add a subtle savory depth without any soy. Fresh ginger and lime zest bring a lively, aromatic kick that makes the whole dish feel anything but ordinary. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuine win — it delivers bold, complex flavor through ginger, turmeric, and citrus without a trace of the spice you're avoiding. The two-stage roasting method — flip halfway through — ensures you get those gorgeous caramelized edges on every piece rather than a soggy, steamed result. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into a side dish that looks as good as it tastes.
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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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