Fish 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. A bold glaze of coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnips into something caramelized, fragrant, and genuinely crave-worthy. The coconut oil helps everything crisp up beautifully at 425°F, giving you golden, slightly charred edges with a tender center — the kind of texture that makes a simple side dish feel special. Every single ingredient here is plant-based and naturally free from seafood and fish-derived sauces, so there's no need to scrutinize labels for hidden anchovy paste or fish sauce the way you might with other Asian-inspired glazes. Coconut aminos steps in to deliver that savory, umami depth without any of the usual concerns. A finishing scatter of fresh cilantro and a squeeze of lime wedge brightens the whole dish and makes it look as good as it tastes. It's an easy, vibrant side that pairs well with just about anything and is sure to convert even the most skeptical parsnip skeptic at the table.
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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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