Almond Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with golden, caramelized edges and a bright, zesty finish that makes it nearly impossible to stop eating. Coconut oil helps the florets blister and brown beautifully in a hot oven, while turmeric and ginger bring a warm, earthy depth that feels anything but ordinary. A hit of fresh lime juice and cilantro added right at the end keeps everything vibrant and lively — it's the kind of side dish that steals the show. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden almond flour, almond oil, or nut-based coatings sneaking in. The optional coconut aminos add a subtle savory note that rounds out the citrus without overpowering it. Spread the florets out with plenty of space on the pan and let the oven do its thing — that's really the whole secret to getting those irresistible crispy bits. Serve it straight from the bowl while it's still hot and fragrant, and don't be surprised when people ask for seconds.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into bite-sized florets
- 3 tbsp coconut oil, melted
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp coconut aminos (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the melted coconut oil, turmeric, ginger, salt, garlic, lime zest, and coconut aminos, if using. Add the broccoli florets and toss until every piece is evenly coated.
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