Brazil Nut Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up 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 land, driving that deep browning that makes every bite irresistible. Coconut aminos bring a savory, slightly sweet depth without any soy, while fresh ginger and turmeric layer in warmth and color that make this feel anything but ordinary. Because the ingredient list is built entirely around whole, simple pantry staples, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings. Scatter the reserved scallion greens over the top and squeeze a wedge of lime right before serving — that little hit of acid pulls everything together beautifully. Optional cilantro adds a fresh herbal note if you're into it, but the dish absolutely holds its own without it. This one works just as well as a weeknight side as it does as a crowd-pleasing snack straight off the platter.
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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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