Nitrate & Nitrite 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. The glaze here is built from coconut oil, coconut aminos, fresh lime juice, lime zest, grated ginger, and turmeric — every single ingredient is clean and naturally free of cured-meat preservatives or processed additives that can sneak into so many savory dishes. Coconut aminos does a lot of heavy lifting, delivering that deep, savory umami hit without any of the questionable additives found in conventional soy or Worcestershire-style sauces. The parsnips roast at 425°F until the edges go golden and caramelized, giving you that satisfying contrast of crispy outside and tender, almost buttery center. A finish of fresh cilantro and a squeeze of lime wedge brightens the whole thing up and makes it feel genuinely restaurant-worthy. It's an easy side dish that works beautifully alongside grilled proteins or grain bowls, and it comes together on a single sheet pan with minimal cleanup.
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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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