Legume 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 impossible to stop snacking. The florets are tossed in melted coconut oil with turmeric, ginger, and garlic before hitting a hot oven, so every bite picks up deep, golden color and a warmly spiced backbone. A blast of fresh lime juice and cilantro added right before serving keeps things lively and fresh against all that roasty richness. Coconut aminos bring a subtle savory depth without any soy, making this a clean, fuss-free side that works beautifully for anyone avoiding legumes in all their forms — including soy sauce and its derivatives. The technique is simple but effective: spacing the florets out on the pan means they roast rather than steam, giving you those irresistible crispy tips every time. It comes together with pantry staples and one fresh lime, so there's very little standing between you and a seriously good vegetable dish.
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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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