Hazelnut 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 bright lime zest and juice with freshly grated ginger, golden turmeric, a touch of honey, and coconut aminos for a savory-sweet depth that clings to every cube. Coconut oil helps the exterior go beautifully golden in the oven, and flipping the pieces halfway through ensures that deep, slightly charred color on multiple sides. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky ingredients hiding in a sauce or spice blend. A scatter of fresh cilantro at the end adds a pop of color and herbal brightness that ties the whole dish together. It works as a bold side next to grilled proteins or grain bowls, and the leftovers reheat surprisingly well.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!