Mushroom Free 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 parsnip sticks into something caramelized, fragrant, and genuinely crave-worthy. The coconut oil helps everything crisp up beautifully at 425°F, giving you golden, slightly charred edges with a tender center — the kind of texture that makes a simple side dish feel special. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. Fresh cilantro and a squeeze of lime at the end brighten the whole dish and balance the warmth of the ginger and turmeric perfectly. It works as a vibrant side alongside grilled proteins or grain bowls, but honestly it's tempting enough to eat straight off the baking sheet.
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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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