Pescatarian Ginger-Lime Roasted Parsnips
Roasted parsnips might not be the first thing that comes to mind when you're craving something bold and vibrant, but this preparation is genuinely surprising. A glossy glaze of coconut oil, coconut aminos, fresh lime juice, and grated ginger coats every stick before it hits a screaming-hot oven, and the result is caramelized edges with a tender, almost buttery center. The turmeric adds a warm golden hue and a subtle earthiness that makes the whole tray look as good as it tastes. Because every ingredient here is plant-based, this dish fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds — it's just naturally there. Scattered with fresh cilantro and a squeeze of lime at the end, it works beautifully as a side alongside grilled fish or as a standout vegetable dish on its own. The single-layer roasting method is key — it's what drives that deep caramelization instead of soggy steaming, so don't skip the spacing on the pan.
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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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