Wheat Free Ginger-Lime Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when roasted at high heat, and this recipe proves it. The glaze here is built from coconut oil, coconut aminos, fresh lime juice, zest, and grated ginger — every single ingredient is naturally free from wheat, so there's no swapping or substituting required. Coconut aminos does a lot of the heavy lifting, bringing that savory, umami-rich depth you'd normally expect from soy sauce, without any grain-based ingredients to worry about. The turmeric adds a warm, earthy undertone and gives the parsnips a gorgeous golden hue as they caramelize in the oven. Roasting at 425°F means the edges get beautifully browned and slightly crispy while the centers stay tender — that flip halfway through is the move that makes it happen. A scatter of fresh cilantro and a squeeze of lime at the end keeps everything bright and vibrant. It's the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a dinner party.
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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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