High Fructose Corn Syrup 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. Every ingredient here is clean and whole — coconut oil, coconut aminos, fresh lime, real ginger — so there's no sneaky sweetener hiding in the glaze the way there often is in store-bought sauces and marinades. Coconut aminos does the heavy lifting that soy sauce typically would, bringing that savory depth without any of the additives you're trying to avoid. The fresh ginger and lime zest give the whole dish a bright, zippy lift that plays beautifully against the natural earthiness of the parsnips as they caramelize in the oven. Roasting at 425°F gets those gorgeous golden edges and tender centers that make this feel like something from a fancy restaurant side dish menu. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together and keeps it feeling vibrant and fresh. It's the kind of simple, feel-good side that makes you wonder why you don't cook parsnips more often.

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