Peanut Free Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, starchy sweetness into something genuinely crave-worthy. The glaze here — built from coconut oil, coconut aminos, fresh ginger, and lime — hits that perfect balance of bright, savory, and just a little earthy from the turmeric. Every piece comes out caramelized at the edges and tender all the way through, which is exactly what you want from a roasted vegetable side. Because the ingredient list is built entirely from whole, simple pantry staples, there's no need to scan labels for hidden peanut derivatives or worry about cross-contact from processed sauces. Coconut aminos do a lot of heavy lifting here, bringing a subtle umami depth without any soy or nut-based products in the mix. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh. This is the kind of effortless 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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