Mustard Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, aromatic glaze takes them somewhere truly special. Coconut aminos bring a savory depth, while fresh ginger and lime zest cut through the natural sweetness of the parsnips with just the right amount of zing. Ground turmeric adds a gorgeous golden hue and a subtle earthiness that makes the whole dish look as good as it tastes. Roasting at 425°F means you get those irresistible caramelized edges and a tender, fork-soft center — no sad, steamed vegetables here. The ingredient list is refreshingly clean and straightforward, so there's no need to scrutinize labels for hidden condiments or spice blends that might sneak in unwanted allergens. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a side dish that feels restaurant-worthy with minimal effort.
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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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