Artificial Food Coloring Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and a whisper of turmeric. Every ingredient here is whole and recognizable — no bottled sauces, no dye-laden condiments, just clean pantry staples that happen to taste incredible together. The trick of preheating the sheet pan before the broccoli ever touches it means you get those deeply caramelized, almost crispy edges that make people hover over the pan before it even reaches the table. Coconut aminos bring that savory, umami-forward depth you'd expect from a soy-based sauce, without any of the additives or colorings that can sneak into conventional alternatives. A squeeze of fresh lime right before serving brightens everything up, and the green scallion tops scattered over the top make it look as good as it tastes. This is the kind of side dish that converts broccoli skeptics and satisfies anyone who wants bold flavor without having to scrutinize a single label.
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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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