BHA & BHT Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and golden turmeric. 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 around the pan before it even makes it to the table. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet depth without any of the synthetic preservatives that sneak into so many bottled condiments and sauces. Coconut oil keeps things clean on the fat side too — no processed blends, no mystery additives, just straightforward richness that helps the florets roast rather than steam. The scallions go in two stages, so the white parts mellow and sweeten in the oven while the green tops stay bright and fresh as a finishing flourish. A squeeze of lime right before serving wakes everything up and ties the whole dish together. It works as a bold side, a snack straight off the platter, or even tucked into a grain bowl with whatever else you have going.
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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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