Dairy Free Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, earthy sweetness into something genuinely crave-worthy. The glaze here is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and a touch of turmeric — a combination that's bold, bright, and completely free of any dairy. Coconut aminos pull double duty, adding a subtle savory depth that you might expect from soy sauce, while the lime and ginger keep everything feeling fresh and lively. Spreading the parsnips in a single layer and flipping them halfway through is the key move — it gives you those caramelized, golden-brown edges that make this side dish look as good as it tastes. A scatter of fresh cilantro and a few extra lime wedges at the end tie the whole thing together beautifully. This is the kind of vegetable dish that converts skeptics, and it comes together with nothing more than a bowl, a baking sheet, and a hot oven.
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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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