AIP Friendly Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, punchy ginger, and a savory coconut aminos glaze that makes every bite genuinely crave-worthy. The trick of preheating the sheet pan before the broccoli ever touches it is what delivers that deep, almost charred browning — no soggy florets in sight. Coconut aminos stand in beautifully for soy sauce, bringing that umami depth without any grains or legumes, which is exactly what makes this dish work within the autoimmune protocol framework. Turmeric adds a warm, earthy note and a gorgeous golden hue, while the white scallion parts roast right into the glaze and the green tops go on fresh at the end for a little brightness. A hard squeeze of lime right before serving pulls everything together and cuts through the richness of the coconut oil. This makes four servings and comes together in under 30 minutes, so it's just as practical on a weeknight as it is impressive enough to put in front of guests.
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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
- 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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