Hazelnut Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, punchy glaze takes them somewhere truly special. Coconut oil helps the edges caramelize beautifully while coconut aminos add a subtle savory depth without any soy. Fresh ginger and lime zest bring a lively zing that balances the natural sweetness of the parsnips, and a touch of turmeric gives everything a gorgeous golden hue. The whole thing comes together in one bowl and one baking sheet, which means minimal cleanup and maximum flavor payoff. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your side dish. Finish with a scatter of fresh cilantro and a squeeze of lime for a platter that looks as vibrant as it tastes.
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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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