Pescatarian Cilantro-Lime Roasted Broccoli Bites
These roasted broccoli bites are the kind of side dish that disappears from the table before anything else does. A bold marinade of coconut oil, turmeric, ginger, and garlic coats every floret before they hit a screaming-hot oven, where the edges caramelize into something almost crispy and deeply savory. The finishing move — a hit of fresh lime juice and scattered cilantro right before serving — keeps everything bright and alive against all that roasty warmth. Coconut aminos add a subtle umami depth if you have them on hand, though the dish holds its own without. This is a naturally plant-forward recipe that fits comfortably into a pescatarian lifestyle without any substitutions or workarounds needed. It works just as well alongside grilled salmon or shrimp as it does as a standalone snack straight off the sheet pan. Simple, vibrant, and genuinely hard to stop eating.
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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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