Lactose 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 — built from coconut oil, coconut aminos, fresh lime juice, zest, and grated ginger — hits every note: bright, savory, a little earthy, and just bold enough to make parsnips feel exciting. Turmeric adds a gorgeous golden hue and a subtle warmth that ties the whole thing together. Because the recipe relies entirely on plant-based fats and naturally dairy-free pantry staples, there's no need to swap anything out or second-guess a single ingredient. The high-heat roasting method is key here — spacing the pieces out on the baking sheet means you get caramelized, golden edges rather than a soggy steam situation. A scatter of fresh cilantro and a squeeze of lime at the end lifts everything and makes it feel like a dish you'd order at a restaurant. It works beautifully as a side for weeknight dinners or as part of a bigger spread.
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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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