Paleo Ginger-Lime Roasted Turnips
Turnips don't always get the love they deserve, but roasting them at high heat transforms their mild bitterness into something deeply caramelized and almost sweet. The trick here is preheating the baking sheet so the wedges hit a sizzling surface the moment they go in — that's what builds those golden, slightly charred edges that make this dish so craveable. Coconut oil carries the bold flavors of fresh ginger, lime zest, and turmeric into every crevice of the vegetable, creating a glaze that's bright, earthy, and just a little smoky. Turmeric adds a gorgeous golden hue and plays beautifully with the citrus, while the fresh lime juice keeps everything tasting alive and vibrant. A scatter of cilantro and a squeeze of lime at the end lifts the whole thing right before it hits the table. Every ingredient here is whole and unprocessed, so this fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. It works equally well as a weeknight side or something impressive enough to bring to a dinner party.
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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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