Peanut 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 and a warm blend of turmeric and ginger coat every floret before they hit a screaming-hot oven, building deep, nutty flavor without a single nut in sight. The high roasting temperature is the real secret — spacing the florets out on the pan means they char and crisp rather than turn soggy, giving you those irresistible browned tips in every bite. A hit of fresh lime juice and a shower of cilantro added right at the end keep everything tasting vibrant and alive. For anyone navigating peanut allergies or cross-contamination worries, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no sauces or seasonings that typically hide risky additives. It works equally well as a bold side dish or a snackable appetizer straight off the pan.
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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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