Gut Friendly 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. The combination of fresh ginger, turmeric, lime zest, and coconut aminos creates a bright, anti-inflammatory flavor profile that's as good for your gut as it is for your taste buds. Coconut aminos steps in as a soy-free, gentler alternative to traditional soy sauce, keeping the savory depth without the ingredients that can aggravate a sensitive digestive system. Coconut oil helps everything roast evenly and adds a subtle richness that ties the whole glaze together. Spreading the parsnips in a single layer is the key move here — it ensures they caramelize properly instead of steaming into mush. A scatter of fresh cilantro and a squeeze of lime at the end lifts the whole dish and makes it feel restaurant-worthy with almost no effort. This is the kind of simple, feel-good side that earns a permanent spot in your weekly rotation.
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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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