Lupin Free Ginger-Lime Roasted Parsnips
Parsnips are one of those vegetables that quietly steal the show when you give them the right treatment, and this roasted version is proof. A glossy glaze of coconut oil, coconut aminos, fresh ginger, and lime juice coats every stick before it hits a screaming-hot oven, building deep caramelization and golden edges that make the whole dish look and smell incredible. The turmeric adds a warm, earthy undertone and a gorgeous color that makes this side feel anything but ordinary. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden legume-based additives that can sneak into processed sauces and seasonings. A final scatter of fresh cilantro and a squeeze of lime wedge brighten everything up and make it feel restaurant-worthy. It pairs beautifully with roasted proteins or grain bowls, but honestly it's the kind of dish people hover over and snack straight from the platter before dinner even starts.
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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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