Wheat Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with crispy caramelized edges, a warm golden hue from turmeric and ginger, and a bright citrus finish that makes it genuinely hard to stop snacking. Every ingredient in this recipe is naturally free of wheat and gluten-containing grains — no swaps, no substitutions, no stress. Coconut oil helps the florets roast up beautifully at high heat, while coconut aminos (if you use it) adds a subtle savory depth without any soy sauce or grain-based condiments to second-guess. The key move is giving each floret its own space on the baking sheet so the oven's heat can work its magic and deliver those deeply browned, almost crispy bits everyone fights over. A hit of fresh lime juice and a shower of cilantro right before serving keeps everything tasting vibrant and alive rather than heavy. This is the kind of vegetable dish that converts skeptics — serve it as a side, pile it into a grain bowl, or just eat it 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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