Seed Oil Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli is one of those side dishes that converts even the most reluctant vegetable eaters, and this version brings serious flavor with turmeric, ginger, fresh garlic, and a bright finish of lime and cilantro. The key to getting those deeply caramelized, crispy edges is spacing the florets out on the pan so they roast rather than steam — a small step that makes a huge difference in texture. Coconut oil stands in beautifully here as the cooking fat, delivering a clean, neutral richness without any of the refined vegetable or seed oils that sneak into so many roasted vegetable recipes. If you keep coconut aminos on hand, a tablespoon stirred into the coating adds a subtle savory depth that ties everything together. The lime juice and fresh cilantro go on after roasting, which keeps them vibrant and punchy instead of wilted and dull. This is the kind of dish that disappears fast — serve it straight from the bowl while it's still hot and a little crispy at the edges.
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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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