Shellfish 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. A punchy glaze of coconut aminos, fresh lime juice, lime zest, and grated ginger coats every stick before it hits a 425°F oven, where the natural sugars in the parsnips caramelize into something genuinely crave-worthy. Ground turmeric adds a warm, earthy depth and a gorgeous golden color that makes the finished dish look as good as it tastes. Because every ingredient here is straightforwardly plant-based and pantry-friendly, there's zero guesswork about hidden seafood derivatives or cross-contact concerns that can sneak into sauces and marinades. The technique is simple — toss, spread, flip once, and roast until the edges are deeply golden and tender all the way through. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up and makes this side dish feel restaurant-worthy with almost no effort.
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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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