Wheat Free Ginger-Lime Roasted Rutabaga
Rutabaga is one of those underrated root vegetables that absolutely shines when given the right treatment, and this roasted version delivers bold, vibrant flavor in every bite. The glaze comes together from coconut oil, coconut aminos, fresh ginger, lime zest, lime juice, turmeric, and a touch of honey — a combination that caramelizes beautifully at high heat and gives each cube irresistible golden edges. Coconut aminos stand in for soy sauce here, which means you get that savory depth without any wheat-based ingredients sneaking into the dish. Roasting at 425°F and spacing the pieces out on the pan is the key move — it ensures everything gets properly caramelized rather than steaming into mush. The result is tender on the inside, slightly crispy on the outside, and layered with bright citrus and warm spice. A scatter of fresh cilantro at the end lifts the whole thing and makes it look as good as it tastes. It works equally well as a weeknight side or a standout addition to a bigger spread.
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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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