Cashew Free Cilantro-Lime Roasted Broccoli Bites
These roasted broccoli bites are the kind of side dish that disappears from the serving bowl before you even sit down. The florets get tossed in melted coconut oil with turmeric, ginger, garlic, and lime zest, then blasted in a hot oven until the edges are deeply caramelized and irresistible. A finishing hit of fresh lime juice and scattered cilantro lifts the whole thing with a bright, zesty punch that makes it feel anything but ordinary. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any sneaky nut-based ingredients — every component is straightforward and easy to verify. The optional coconut aminos add a subtle savory depth without complicating the ingredient list. It works beautifully as a weeknight side, a meal-prep staple, or even a snackable appetizer straight off the pan.
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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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