Gelatin Free Ginger-Lime Roasted Parsnips
Parsnips are one of those vegetables that quietly steal the show when given the right treatment, and roasting them at high heat with this bold glaze is exactly that. Coconut oil, coconut aminos, fresh ginger, and lime juice come together into a sticky, fragrant coating that caramelizes beautifully against the natural sweetness of the parsnips. The turmeric adds a warm, earthy depth and a gorgeous golden color that makes the finished dish look as impressive as it tastes. Every single ingredient here is straightforwardly plant-based and whole, so there's no need to scrutinize labels for hidden additives or animal-derived thickeners that can sneak into unexpected places. Spreading the pieces out on the baking sheet is the key move — it lets the edges get properly caramelized and golden rather than soft and steamed. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up and makes this feel like a restaurant-worthy side dish with very little effort.
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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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