Macadamia 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 nearly impossible to stop snacking. Melted coconut oil helps the florets crisp up beautifully at high heat, while turmeric and ginger add a warm, earthy depth that pairs perfectly with the citrus punch of fresh lime juice and zest. Spreading the pieces out on the baking sheet — rather than crowding them — is the key move that guarantees those irresistible browned bits instead of soggy steamed florets. A scatter of fresh cilantro and a final drizzle of lime juice right before serving keeps everything tasting vibrant and alive. The optional coconut aminos bring a subtle savory note that rounds out the whole flavor profile without overpowering the brightness. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can serve this confidently at a dinner party or just devour it straight off the sheet pan 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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