Eggless Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, starchy sweetness into something genuinely crave-worthy — caramelized edges, tender centers, and a glaze that hits every note. That glaze is where the magic lives: coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and a touch of turmeric come together into a bright, bold coating that clings to every stick. Spreading the pieces out on the baking sheet so they roast rather than steam is the key move here, giving you those golden, slightly crispy edges instead of a soggy pile. The whole thing is naturally free of eggs and relies entirely on pantry-friendly, whole-food ingredients — no substitutions or workarounds needed. A scatter of fresh cilantro and a few lime wedges at the end add a pop of color and an extra hit of citrus that makes the dish feel restaurant-worthy. It works beautifully as a side next to roasted chicken or fish, but honestly it's good enough to snack on straight from the pan.
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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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