Oats Free Ginger-Lime Roasted Parsnips
Parsnips are one of those vegetables that genuinely transform in a hot oven, and this recipe leans into that magic with a bold, aromatic glaze that hits every note. Coconut oil and coconut aminos create a savory-sweet base, while fresh ginger, lime zest, and turmeric layer in warmth and brightness that make these anything but a boring side dish. The high roasting temperature is key — spreading the pieces out on the baking sheet means you get caramelized, golden edges instead of soggy steamed sticks. A final scatter of fresh cilantro and a squeeze of lime wedge over the top pulls everything together beautifully. Grain-free cooking can sometimes feel like you're giving things up, but this dish is genuinely exciting on its own terms — no substitutions, no workarounds, just really good food. It works as a weeknight side alongside roasted chicken or fish, and it's impressive enough to bring to a dinner party without anyone feeling like they're eating around a restriction.
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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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