Pecan Free Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but this roasted version is genuinely hard to put down. A bold glaze of coconut oil, coconut aminos, fresh ginger, and lime juice transforms these humble root vegetables into something caramelized, tangy, and deeply savory. The high-heat roasting method is key — spreading the pieces out on a parchment-lined sheet means they get golden and slightly crisp at the edges rather than soft and steamy. A finish of fresh cilantro and extra lime wedges keeps everything bright and lively on the plate. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just a clean, flavorful side dish you can feel good about. It pairs beautifully with grilled proteins or grain bowls, but honestly it's tempting enough to eat straight off the baking sheet.
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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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