Beef Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut aminos glaze, and a bright finish of fresh scallion greens and lime. The trick is preheating the sheet pan so the florets hit a screaming-hot surface the moment they go in — that's what drives the deep browning and slightly crispy stems that make these bites so addictive. Coconut aminos bring a savory, umami-rich depth without any soy, while melted coconut oil helps everything roast evenly and develop those irresistible charred edges. A whisper of turmeric adds warmth and a gorgeous golden hue that makes the whole platter look like it came from a restaurant. This is the kind of side dish that disappears fast — squeeze a lime wedge over the top right before serving and the whole thing comes alive. It works beautifully alongside rice, noodles, or really anything you're already making, and it comes together with a handful of pantry staples and one bowl to wash.
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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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