Gluten 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 hard to stop at just one bite. Coconut oil helps the florets blister and brown beautifully in a hot oven, while turmeric and ginger add a warm, subtly earthy depth that feels anything but boring. A hit of fresh lime juice and zest right before serving keeps everything lively, and the scattered cilantro brings a pop of color and freshness that ties it all together. Every single ingredient in this recipe is naturally free of gluten, so there's no need to swap anything out or scrutinize labels — it just works as written. The optional coconut aminos add a gentle savory note without any wheat-based soy sauce in sight, which is a small but meaningful detail for anyone cooking carefully. These bites are equally at home as a weeknight side dish, a party snack, or tucked into a grain bowl alongside your favorite protein. Serve them straight from the oven while the edges are still crackling for the best possible texture.
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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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