Gluten Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe takes them somewhere truly special. A glossy glaze of coconut oil, coconut aminos, fresh ginger, lime juice, and turmeric coats every stick before it hits a 425°F oven, where the edges caramelize and the natural sweetness of the parsnip deepens into something almost addictive. Coconut aminos do the heavy lifting here as a soy-sauce-style flavor booster that's naturally free of gluten — no swaps or substitutions needed, just a clean ingredient that works beautifully. The result is tender on the inside, golden and slightly crisp on the outside, with a bright citrusy kick that keeps each bite lively. A scatter of fresh cilantro and a squeeze of lime at the end pulls the whole dish together with a little freshness. This makes a stunning side for weeknight dinners or a dinner party spread where you want something a little unexpected on 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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