Xanthan Gum Free Cilantro-Lime Roasted Broccoli Bites
Roasted broccoli is one of those side dishes that converts even the most skeptical vegetable eaters, and this version takes things up a notch with bright citrus, warm spice, and a hit of fresh herbs. Coconut oil helps the florets get those deeply caramelized, crispy edges that make roasted broccoli so irresistible, while turmeric and ginger add a subtle warmth without overpowering the whole thing. The lime juice and zest go in at different stages — zest roasts right alongside the broccoli, and fresh juice gets drizzled on at the end — which layers the citrus flavor beautifully. Coconut aminos bring a gentle savory depth if you choose to use them, and they're naturally free of the thickeners and additives that can sneak into soy-based sauces. Every single ingredient here is whole and straightforward, so there's no need to scrutinize labels for hidden stabilizers or fillers. A scatter of fresh cilantro right before serving keeps the dish feeling vibrant and alive. This one is equally at home next to a weeknight protein or piled onto a grain bowl for something a little more substantial.
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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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