Legume Free Ginger-Lime Roasted Parsnips
Parsnips are one of those vegetables that completely transform in a hot oven, and this recipe leans hard into that magic. A quick toss in melted coconut oil, coconut aminos, fresh lime juice, grated ginger, and a pinch of turmeric creates a glaze that caramelizes beautifully at the edges, turning humble root vegetables into something genuinely crave-worthy. The high roasting temperature does the heavy lifting — you flip them once, and they come out golden, tender, and fragrant with warm, citrusy spice. Coconut aminos stand in for soy sauce here, delivering that savory depth without any soy or legume-derived ingredients sneaking into the mix. It's a smart swap that keeps the flavor bold while staying completely free of beans, lentils, peas, and their derivatives. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a side dish that looks and tastes far more impressive than the effort involved.
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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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