Cinnamon Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with golden, caramelized edges and a bright, herby finish that makes it impossible to stop snacking. Coconut oil helps the florets crisp up beautifully at high heat, while turmeric and ginger bring a warm, earthy depth without leaning on any of the usual warming spices that can be tricky to avoid. The garlic gets roasted right into the coating, so every bite carries that savory punch all the way through. A hit of lime juice and zest added after roasting keeps the citrus flavor fresh and vibrant rather than muted, and the cilantro scattered on top ties everything together with a cool, grassy contrast. Coconut aminos add a subtle umami note if you have them on hand, but the dish holds its own without them. This is the kind of vegetable side that converts skeptics — bold enough to stand alone, easy enough to throw together on a weeknight.
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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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