Nightshade Free Ginger-Lime Roasted Parsnips
Parsnips don't get nearly enough credit, and this roasted version is here to change that. The glaze brings together coconut aminos, fresh ginger, lime juice, and a touch of turmeric for a combination that's bright, a little earthy, and genuinely addictive. Roasting at high heat does the heavy lifting — the edges caramelize and turn golden while the centers go completely tender, giving you that perfect contrast in every bite. For anyone navigating a nightshade-free lifestyle, side dishes can start to feel repetitive fast, but this one breaks the mold without relying on any tomatoes, peppers, or spices derived from them. Every single ingredient here is naturally in the clear, so there's no label-reading stress or ingredient swaps required. A scatter of fresh cilantro and a squeeze of lime at the end keeps things vibrant and fresh. It works beautifully alongside grilled proteins or as a standout addition to a roasted vegetable spread.
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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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