BHA & BHT Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with crispy, caramelized edges, a bright hit of lime, and fresh cilantro that makes the whole thing feel like anything but a side dish afterthought. Coconut oil coats every floret and helps those gorgeous brown bits develop in a hot oven, while turmeric and ginger add a warm, earthy depth that pairs beautifully with the citrus finish. The real win for anyone avoiding synthetic preservatives is that every single ingredient is whole and recognizable — no packaged sauces, no mystery additives, just real food doing all the work. Coconut aminos, if you choose to use it, brings a gentle savory note without the preservative-laden ingredients found in many conventional condiments. Spreading the florets with space between them is the key step that takes these from soggy to genuinely crispy, so don't skip it. A squeeze of fresh lime juice and a handful of cilantro go on right at the end, keeping their brightness fully intact. Serve these straight from the bowl while they're still hot and you'll have a hard time not eating them before they even reach the table.
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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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