Brazil Nut Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with crispy, caramelized edges and a bright, zesty finish that makes it impossible to stop snacking. The florets are tossed in melted coconut oil with turmeric, ginger, and garlic before hitting a hot oven, so every bite is deeply savory with just enough warmth from the spices. Roasting at 425°F and giving each piece room to breathe is the secret to those irresistible browned edges — no soggy steamed florets in sight. Once they come out of the oven, a hit of fresh lime juice and a shower of cilantro wake everything up and add a pop of freshness that balances the richness of the coconut oil beautifully. A splash of coconut aminos is optional but adds a subtle umami depth if you have it on hand. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can cook and serve with total confidence. This one works just as well as a weeknight side dish as it does a crowd-pleasing appetizer — don't be surprised when the tray disappears 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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