Chicken Free Ginger-Lime Roasted Rutabaga
Rutabaga doesn't always get the spotlight it deserves, but roasting it at high heat transforms this humble root vegetable into something genuinely crave-worthy — caramelized edges, tender centers, and a glaze that hits every note at once. The marinade here layers coconut aminos, fresh ginger, lime zest, and a touch of honey into a bright, savory-sweet coating that clings to every cube as it roasts. Ground turmeric adds a warm, earthy depth and turns the whole pan a gorgeous golden color. Spreading the pieces out on a parchment-lined baking sheet and flipping halfway through is the key move — it gives you those deeply browned edges instead of soft, steamed chunks. A finishing scatter of fresh cilantro lifts the whole dish and makes it look as good as it tastes. This is the kind of plant-forward side that earns a permanent spot in your weeknight rotation, no matter what else is on the table.
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Learn more →Ingredients
4 servings
- 2 lb rutabaga (about 1 large), peeled and cut into ¾-inch cubes
- 2 tbsp coconut oil, melted
- 1 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice (from about 1–2 limes)
- ½ tsp ground turmeric
- ¾ tsp fine sea salt
- 1 tsp honey
- 2 tbsp fresh cilantro, roughly chopped (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, grated ginger, lime zest, lime juice, turmeric, salt, and honey until combined.
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