Vegan 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. Melted coconut oil, coconut aminos, fresh lime juice, and grated ginger come together into a marinade that caramelizes beautifully in a hot oven, giving each stick golden, slightly crispy edges and a tender, almost buttery center. The turmeric adds a warm earthiness and a gorgeous golden hue that makes the whole platter look stunning. Everything here is completely plant-based — no swaps needed, no hidden animal products to second-guess — just whole, clean ingredients doing exactly what they're supposed to do. Finishing with fresh cilantro and a squeeze of lime lifts the whole dish and keeps it tasting vibrant rather than heavy. This works just as well as a weeknight side alongside grains or legumes as it does on a holiday spread where you want something a little unexpected. If you've been sleeping on parsnips, this is the recipe that will change that.
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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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