Turkey 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 bold, unexpected flavor from a handful of pantry staples. Coconut oil and coconut aminos create a savory-sweet glaze that clings to every stick, while fresh ginger, lime zest, and turmeric bring a bright, warming complexity that makes this side dish anything but ordinary. Roasting at high heat is the key — spacing the pieces out on the baking sheet means you get those gorgeous caramelized edges and a tender interior instead of a soggy pile. The whole thing comes together in one bowl and one pan, which is always a win. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a pop of freshness. This is the kind of vegetable dish that converts skeptics — the kind people ask about at the table.
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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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