Barley Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, hitting the oven at a blazing 450°F so every floret comes out deeply caramelized at the edges with a tender, almost silky stem. The marinade is where the magic happens — coconut aminos bring that savory, umami-rich depth you'd expect from soy sauce, while fresh ginger and turmeric add warmth and a gorgeous golden hue. Preheating the sheet pan before the broccoli ever touches it is the secret to that satisfying char rather than a soggy steam situation. Coconut aminos are naturally free from wheat and barley, so you get all the bold, saucy flavor without having to scrutinize labels or worry about hidden grain-based additives sneaking into your meal. A squeeze of lime at the end brightens everything up, and the green scallion tops scattered over the top make it look like something you'd order at a trendy restaurant. It works equally well as a snack, a side dish, or piled into a bowl alongside your favorite protein.
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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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