Paleo Ginger-Lime Roasted Rutabaga

Total time55 min

Prep time15 min

Cook time40 min

4.6

(10)

Rutabaga is one of those underrated root vegetables that absolutely shines when it gets a high-heat roast, and this version takes it somewhere genuinely exciting. The marinade — built from coconut oil, coconut aminos, fresh ginger, lime zest, and a touch of honey — caramelizes beautifully in a 425°F oven, giving each cube deeply golden edges with a bright, tangy-sweet finish. Coconut aminos do the heavy lifting here in place of soy sauce, delivering that savory depth without any grain or legume ingredients to worry about. Ground turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the whole tray look as good as it tastes. The key to getting those crispy, caramelized edges is spreading the pieces in a single layer with space between them — the recipe is specific about this, and it makes all the difference between roasted and steamed. A scatter of fresh cilantro at the end lifts everything with a little herbal brightness. It's the kind of side dish that converts rutabaga skeptics on the first bite.

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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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