Low FODMAP 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. A bold glaze of coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnips into something caramelized, fragrant, and genuinely exciting. Coconut aminos stand in beautifully for soy sauce here — they bring that savory depth without any of the ingredients that can trigger digestive trouble, making this a smart swap that doesn't sacrifice flavor. The high-heat roasting method is key: spreading the pieces out on the baking sheet ensures they caramelize rather than steam, giving you those gorgeous golden edges and tender centers. Fresh cilantro and a squeeze of lime at the end brighten the whole dish and make it feel restaurant-worthy with almost no extra effort. This is the kind of vibrant, feel-good side dish that fits seamlessly into a gut-friendly eating plan without ever tasting like a compromise.
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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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