Emulsifier Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe proves it. The glaze is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and turmeric — every single ingredient is whole and straightforward, with zero hidden additives or synthetic emulsifiers to worry about. That matters more than people realize, because so many bottled sauces and marinades sneak in lecithin or other emulsifying agents that can be hard to spot on a label. Here, you're whisking everything together yourself, so you know exactly what's going on the pan. The parsnips roast at 425°F until the edges go golden and the cut sides caramelize into something almost candy-like, with a warmth from the ginger and turmeric that makes the whole kitchen smell incredible. A scatter of fresh cilantro and a squeeze of lime at the end keeps things bright and vibrant. It's an effortless side dish that feels a little special without requiring anything complicated.
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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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