Vegetarian Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when given the right treatment, and this roasted preparation is proof. A bold glaze of coconut oil, coconut aminos, fresh ginger, lime juice, and turmeric transforms humble parsnip sticks into something deeply savory, a little citrusy, and warmly spiced. Roasting at high heat is the key move here — spreading the pieces out on a parchment-lined sheet lets the edges caramelize and go golden rather than turning soft and steamy. The result is tender on the inside with those irresistible slightly crispy, caramelized edges that make you want to eat them straight off the pan. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up beautifully. This is the kind of side dish that surprises people — it looks elegant on a platter but comes together with minimal effort and a short ingredient list that's entirely plant-based.
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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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