Seed Oil Free 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. The glaze is built from coconut oil, coconut aminos, fresh lime juice, zest, and grated ginger — every ingredient pulling its weight to create something bright, savory, and just a little exotic. Coconut oil is the fat of choice here, which means you're completely clear of the refined vegetable and seed oils that sneak into so many roasted vegetable recipes. Ground turmeric adds a warm, earthy depth and gives the parsnips a gorgeous golden color as they caramelize in the oven. Spacing them out on the baking sheet is the key move — it lets the heat work properly so you get those crispy, caramelized edges instead of a soggy steam situation. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling vibrant and fresh on the plate. It's a simple side dish that tastes like you put in a lot more effort than you actually did.
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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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