Soy Free Ginger-Lime Roasted Parsnips
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 zest, and turmeric coats every stick before it hits a 425°F oven, where the edges caramelize and the natural sweetness of the parsnip deepens into something almost addictive. Coconut aminos do the heavy lifting here — delivering that savory, umami-rich depth you'd normally expect from soy sauce, without any soy in sight. That swap makes this dish a reliable choice for anyone navigating soy sensitivities, especially since so many roasted vegetable recipes quietly sneak in soy-based condiments. The result is golden, tender, and fragrant with bright citrus and warm spice — finished with fresh cilantro and a squeeze of lime if you want to lean into the tropical notes even further. It works beautifully as a weeknight side or as part of a bigger spread, and the single-pan method keeps cleanup minimal.
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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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