Vegan Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with bright citrus, warming spices, and a hit of fresh herbs. Melted coconut oil helps the florets get those deeply caramelized, crispy edges in a hot oven — the kind that disappear off the pan before they even make it to the table. Turmeric and ginger add a subtle earthy warmth that plays beautifully against the tang of fresh lime juice and zest, while the cilantro scattered on at the end keeps everything feeling vibrant and fresh. A splash of coconut aminos (totally optional) rounds out the savory notes without any animal-derived ingredients in sight. Every component here is completely plant-based, so there's no swapping or substituting needed — just straightforward, delicious cooking. This is the kind of side dish that converts even the most skeptical broccoli eaters, and it works just as well alongside a grain bowl as it does on its own as a snack.
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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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