Gut Friendly Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things up a notch with warm spices, bright citrus, and a handful of fresh cilantro that makes every bite feel intentional. Coconut oil helps the florets caramelize beautifully at high heat, giving you those deeply browned, slightly crispy edges that are genuinely hard to stop eating. Turmeric and ginger bring anti-inflammatory warmth without overwhelming the dish, while the garlic roasts right into the florets for a mellow, savory depth. A squeeze of fresh lime juice and a scatter of cilantro added after roasting keep the flavors vibrant and alive rather than muted by the oven. The optional coconut aminos add a subtle umami note that rounds everything out without any of the additives or preservatives found in conventional soy sauce. This is the kind of side dish that works just as well alongside a simple protein as it does straight from the bowl while you're still standing at the counter.
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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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