Seeds Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when given the right treatment, and this roasted version delivers serious flavor with a bright, aromatic glaze. Coconut oil, coconut aminos, fresh lime juice, lime zest, grated ginger, and ground turmeric come together into a coating that caramelizes beautifully in a hot oven, giving each piece golden, slightly crispy edges and a tender, almost buttery center. The whole thing is naturally free from seeds and seed-derived ingredients — no sesame, no seed oils, no hidden additives — just clean, whole-food components you can feel good about. Roasting at 425°F and flipping halfway through is the move that takes these from soft and steamed to properly caramelized and irresistible. A finishing scatter of fresh cilantro and a squeeze of lime wedge brightens everything up and makes the platter look genuinely impressive. This is the kind of side dish that surprises people — bold enough to hold its own next to a main, simple enough to throw together on a weeknight without any stress.
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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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