Mediterranean Diet Friendly Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, earthy sweetness into something genuinely crave-worthy — caramelized edges, tender centers, and a glaze that hits every note. Fresh ginger and lime zest bring brightness, while turmeric adds a warm, golden depth that makes the whole tray look as good as it tastes. Coconut aminos step in to deliver that savory, umami-like richness without any soy, keeping the ingredient list clean and plant-forward. This kind of vegetable-forward side dish is exactly where this eating style shines — whole ingredients, bold flavors, and nothing processed or fussy. A high oven and a single layer on the baking sheet do all the heavy lifting, so you get that beautiful caramelization without any extra effort. Finish with fresh cilantro and a squeeze of lime and you have a side dish that feels restaurant-worthy but comes together on a weeknight with ease.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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