Anti Inflammatory Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli is already a weeknight staple, but this version turns up the volume with a lineup of ingredients that genuinely pull their weight beyond just flavor. Turmeric and ginger are the real stars here — both are widely recognized for their natural anti-inflammatory properties, and they get a chance to bloom in melted coconut oil before the oven does its thing. The high heat of 425°F drives off moisture and caramelizes the edges of each floret into something deeply savory and a little crispy, which is a far cry from the sad steamed broccoli of your past. A finishing hit of fresh lime juice and scattered cilantro brightens everything up and keeps the dish feeling light and vibrant rather than heavy. Coconut aminos add a subtle umami depth if you choose to use them, and they keep the whole recipe free from soy and refined additives. Everything here is whole, recognizable, and working together — no processed fillers, no inflammatory seed oils, just clean ingredients doing exactly what they should. Serve these straight from the bowl while they're still hot and the cilantro is fragrant; they disappear fast.
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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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