Chestnut Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli is one of those side dishes that converts even the most reluctant vegetable eaters, and this version takes things up a notch with bright citrus and warm spice. Coconut oil helps the florets get deeply caramelized at high heat, giving you those irresistible crispy edges and tender stems in every bite. Turmeric and ginger add a subtle earthy warmth, while fresh lime juice and zest cut right through with a pop of acidity that keeps the whole dish feeling light and vibrant. A handful of roughly chopped cilantro scattered over the top at the end brings a fresh, herby finish that ties everything together beautifully. Every ingredient here is straightforward and naturally free from tree nut concerns — no hidden sauces, no ambiguous pantry staples to second-guess. The optional coconut aminos add a gentle savory depth if you have them on hand, but the dish is completely satisfying without them. Serve these straight from the oven while the edges are still crackling and the lime is still 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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