Yeast 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. A bold glaze of coconut oil, coconut aminos, fresh ginger, lime juice, and turmeric coats every stick before it hits a 425°F oven, where the edges caramelize into something genuinely crave-worthy. The coconut aminos do the heavy lifting that soy sauce might in another dish — delivering that savory depth without any fermented or yeast-derived ingredients sneaking in. Roasting in a single layer is the key move here, giving each piece room to brown rather than steam, so you get those gorgeous caramelized edges instead of a soggy side dish. Fresh cilantro and a squeeze of lime at the end brighten the whole thing up and make it feel restaurant-worthy with almost zero effort. It's a side dish that works just as well alongside a weeknight protein as it does on a holiday spread.
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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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