MSG Free 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 craveable — caramelized at the edges and tender all the way through. The glaze here is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and turmeric, which means every bit of flavor comes from real, whole ingredients with no hidden additives to worry about. Coconut aminos do a lot of the heavy lifting that soy sauce typically would, delivering a savory, slightly sweet depth without any of the glutamate concerns that come with conventional condiments. The fresh ginger and lime keep things bright and lively, cutting through the natural richness of the parsnips in the best possible way. A scatter of fresh cilantro and a squeeze of lime wedge at the end ties everything together and makes the platter look as good as it tastes. This is the kind of side dish that surprises people — it looks impressive, the flavors are bold and layered, and the ingredient list is refreshingly clean and straightforward.
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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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