Caffeine Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things up a notch with a punchy marinade of coconut aminos, fresh ginger, and a pinch of golden turmeric. The trick of preheating the sheet pan before the broccoli ever touches it is what delivers those deeply caramelized, crispy edges that make these bites genuinely hard to stop eating. Coconut aminos bring a savory, slightly sweet depth that mimics soy sauce beautifully — no soy, no gluten, and absolutely nothing that would sneak caffeine into your meal. The scallions are used in two stages, with the white parts roasting right into the marinade and the fresh green tops scattered over at the end for a bright, sharp finish. A squeeze of lime right before serving ties everything together with a little acidity that makes the whole dish pop. It works just as well as a weeknight side as it does as a shareable appetizer, and the optional cilantro adds a fresh herbal note if you're into it.
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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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