Macadamia Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when given the right treatment, and this roasted version delivers bold, vibrant flavor in every bite. The glaze combines coconut oil, coconut aminos, fresh ginger, lime juice, and a touch of turmeric for a sweet-savory-citrusy coating that caramelizes beautifully in a hot oven. Roasting at 425°F gives the parsnip sticks those irresistible golden edges and a tender, almost buttery interior that makes them impossible to stop eating. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The optional cilantro and fresh lime wedges at the end brighten everything up and make the dish feel genuinely restaurant-worthy. It's an easy, crowd-pleasing side that works alongside grilled proteins, grain bowls, or really anything that could use a little extra color on the plate.
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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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