Capsaicin Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, and the secret is a blazing-hot sheet pan that creates those deeply caramelized, almost crispy edges on every floret. The marinade leans on coconut aminos for a savory, umami-rich base, with fresh ginger and turmeric adding warmth and a gorgeous golden hue — all without a single chili, pepper flake, or spice that could trigger capsaicin sensitivity. It's the kind of bold, punchy flavor that makes you forget anything is "missing." Splitting the scallions between the marinade and the finishing scatter is a smart move that layers their mild oniony bite throughout the whole dish. A squeeze of lime right before serving brightens everything up and ties the flavors together beautifully. This works just as well as a weeknight side as it does 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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