Paraben 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. A bold glaze of coconut oil, coconut aminos, fresh ginger, and lime transforms humble parsnips into something caramelized, fragrant, and genuinely crave-worthy. The turmeric adds a warm, earthy depth while the lime zest keeps everything bright — it's a combination that hits way above its weight. Every ingredient here is a whole, recognizable food, which matters when you're navigating sensitivities to synthetic preservatives and additives commonly found in bottled sauces and marinades. Coconut aminos stand in beautifully for soy sauce without any of the processed extras, and fresh lime juice and grated ginger do the heavy lifting that packaged flavor shortcuts usually handle. A scatter of fresh cilantro and a squeeze of lime at the end ties it all together with a pop of color and freshness. This one is a genuinely easy side dish that looks and tastes like you put in a lot more effort than you actually did.
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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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