Nutmeg Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, punchy glaze takes them somewhere truly special. Fresh ginger and lime juice cut right through the natural sweetness of the parsnips, while coconut aminos add a subtle savory depth without any soy. Turmeric gives the whole tray a gorgeous golden color that looks almost too good to eat — almost. Roasting at 425°F means you get those caramelized, slightly crispy edges that make every bite satisfying rather than just soft and forgettable. Warm spices like nutmeg are a common addition to parsnip dishes, but this recipe skips them entirely and leans on fresh aromatics instead, proving you don't need them to build serious flavor. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and alive on the plate. It's the kind of simple side dish that quietly steals the show at the dinner table.
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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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