Low Sugar Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, warming ginger, and a savory coconut aminos glaze that tastes far more complex than the short ingredient list suggests. Coconut aminos does a lot of heavy lifting in this recipe — it delivers that deep, umami-rich flavor you'd expect from a soy-based sauce, but without any added sweeteners hiding in the bottle. The trick of preheating the sheet pan before the broccoli ever touches it is what drives that gorgeous browning and slightly crispy texture on the cut sides. Turmeric adds a subtle earthiness and a beautiful golden hue, while the layered use of scallions — whites roasted into the glaze, greens scattered fresh on top — gives every bite a little brightness. A squeeze of lime right before serving pulls everything together and keeps the whole dish feeling light and vibrant. It's the kind of vegetable side that genuinely disappears fast, whether you're serving it alongside a weeknight protein or just eating 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 aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 3 scallions, thinly sliced (white and green parts separated)
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1 lime, cut into wedges, for serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C) and place a large sheet pan on the center rack while the oven heats.
- 2
In a large mixing bowl, whisk together the coconut aminos, melted coconut oil, grated ginger, the white parts of the scallions, salt, and turmeric until combined.
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