Rice Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when they hit a hot oven, and this recipe proves it. A bold glaze of coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnips into something caramelized, fragrant, and genuinely crave-worthy. The coconut aminos do a lot of heavy lifting here — they bring a savory, slightly sweet depth without any soy or grain-based sauces that could sneak rice derivatives into the mix. Roasting at 425°F means you get those gorgeous golden edges and tender centers without any fuss, just a single baking sheet and a good flip halfway through. Fresh cilantro and a squeeze of lime at the end brighten everything up and make the dish feel restaurant-worthy with almost zero extra effort. It works beautifully as a side alongside grilled proteins or as a standalone snack straight off the pan — no judgment either way.
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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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