Candida Diet Friendly Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with bold, anti-inflammatory flavors that happen to align perfectly with a low-sugar, yeast-conscious way of eating. The trick is preheating the sheet pan so the florets hit a screaming-hot surface the moment they land, giving you those deeply caramelized, almost crispy edges without any added sugars or problematic sauces. Coconut aminos stand in for soy sauce here, delivering that savory, umami depth while keeping the ingredient list clean — no hidden sweeteners, no fermented grains. Fresh ginger and turmeric bring serious warmth and a gorgeous golden hue, while the white parts of the scallions roast right into the coating for a mellow, slightly sweet bite. A final scatter of fresh scallion greens and a squeeze of lime brighten everything up at the end, making this feel restaurant-worthy with minimal effort. It works beautifully as a side dish or a snack you can graze on straight from the pan — no judgment there.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 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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