Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe takes them somewhere genuinely exciting. A glaze built from coconut oil, coconut aminos, fresh ginger, lime juice, and turmeric gives each stick a bold, aromatic coating that caramelizes beautifully in a hot oven. The edges go golden and slightly crispy while the centers stay tender — that contrast is what makes this dish so satisfying to eat. Coconut aminos do a lot of the heavy lifting here, delivering a savory depth that you might expect from soy sauce but without any grain-based ingredients in the mix. Everything in this recipe is naturally free from rye and other problematic grains, so there's no need to scrutinize labels or worry about hidden sources. A finishing scatter of fresh cilantro and a squeeze of lime wedge brightens the whole platter and makes it feel a little fancy with almost no extra effort. It works beautifully as a side dish alongside roasted proteins or grain bowls, and it's the kind of recipe that quietly converts parsnip skeptics.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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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