Celery Free Ginger-Lime Roasted Turnips
Turnips don't always get the credit they deserve, but roasting them at high heat transforms these humble root vegetables into something genuinely crave-worthy — caramelized on the outside, tender all the way through. The trick of preheating the baking sheet means the wedges hit a sizzling surface the moment they go in, giving you that deep golden crust without any steaming or sogginess. Coconut oil, fresh ginger, lime zest, and turmeric work together to create a bright, warmly spiced coating that makes every bite feel a little unexpected and a lot delicious. The turmeric lends a gorgeous golden color while the lime juice keeps things lively and fresh against the natural earthiness of the turnips. A scatter of cilantro and a few extra lime wedges at the end pull the whole dish together beautifully. This is the kind of side dish that quietly steals the show at the dinner table — simple enough for a weeknight but interesting enough to serve to guests.
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Learn more →Ingredients
4 servings
- 2 lb turnips, peeled and cut into 1-inch wedges
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp turmeric
- ¾ tsp salt
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats.
- 2
In a large mixing bowl, whisk together the melted coconut oil, grated ginger, lime zest, lime juice, turmeric, and salt until combined.
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