Sesame Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this bright, punchy glaze takes them somewhere truly special. Coconut aminos bring a savory, umami-rich depth without any soy or sesame in sight — a genuinely smart swap that keeps the flavor bold and the ingredient list clean. Fresh ginger and lime zest do the heavy lifting here, cutting through the natural sweetness of the parsnips with a zippy, aromatic kick that makes every bite feel lively. Turmeric adds a gorgeous golden hue and a subtle earthiness that ties the whole glaze together beautifully. Roasting at 425°F means the edges caramelize and crisp up while the centers stay tender — that contrast in texture is what makes this dish so satisfying. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything feeling fresh and vibrant on the plate. Whether you're serving this as a weeknight side or bringing it to a gathering, it's the kind of vegetable dish that genuinely surprises people.
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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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