Red Meat Allergy Friendly 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 punchy glaze of coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnip sticks into something caramelized, fragrant, and genuinely crave-worthy. Every ingredient here is naturally free from red meat and the hidden animal-derived additives that can sneak into sauces and marinades, so you can cook with total confidence. The coconut oil helps the edges go beautifully golden while the ginger and lime keep things bright and lively rather than heavy. Flipping the parsnips halfway through is the small step that makes a big difference — you get that deep caramelization on both sides without any sogginess. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into a side dish that feels restaurant-worthy with almost no effort.
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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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