Walnut 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. The result is tender on the inside, golden and slightly crisp on the outside, with a bright, citrusy kick that makes it feel anything but ordinary. Every single ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden additives sneaking in. Coconut aminos bring a subtle savory depth without any soy, and the fresh lime juice and cilantro at the end keep the whole dish feeling light and vibrant. This works beautifully as a side dish alongside grilled proteins or grain bowls, but honestly it's the kind of thing you'll find yourself snacking on straight from the pan.
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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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