Honey 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. The glaze here is built from coconut oil, coconut aminos, fresh lime juice, zest, and grated ginger — bold, bright flavors that caramelize beautifully in a 425°F oven without a drop of sweetener in sight. That matters more than you might think, because so many roasted vegetable recipes lean on honey or maple syrup to get that sticky, golden finish, and this one achieves the same result through technique and real ingredients alone. The turmeric adds a warm, earthy depth and a gorgeous color that makes the finished dish look almost too good to eat. Spreading the parsnips in a single layer and flipping halfway through is the move that gets you those caramelized edges and tender centers — no steaming, no sogginess. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a little freshness. It's the kind of side dish that surprises people at the table and has them asking what's in it.
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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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