Yeast Free Ginger-Lime Roasted Turnips
Turnips don't always get the credit they deserve, but roasting them at high heat transforms their mild bitterness into something deeply caramelized and almost sweet. The marinade here — coconut oil, fresh ginger, lime zest, lime juice, and turmeric — is punchy and bright, coating every wedge before they hit a screaming-hot baking sheet for maximum golden-brown contact. That trick of preheating the pan is what gives the cut sides such a gorgeous sear right from the start. The result is tender on the inside, charred and crispy at the edges, and finished with fresh cilantro and a squeeze of lime for a dish that feels way more exciting than a simple vegetable side has any right to be. Every ingredient here is naturally free of yeast and fermented products, so there's no need to scan labels or swap anything out — it's straightforwardly clean from start to finish. Whether you're serving it alongside a protein or eating it straight off the platter, this one is a serious weeknight upgrade.
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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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