Carrageenan Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and turmeric that caramelizes beautifully in a screaming-hot oven. The trick of preheating the sheet pan means the florets hit a sizzling surface the moment they land, giving you those deeply browned, almost crispy edges that make this dish genuinely hard to stop eating. Coconut aminos stand in for soy sauce here, bringing a savory, slightly sweet depth without any of the additives or thickeners that sneak into so many bottled condiments and sauces. For anyone navigating a carrageenan-free lifestyle, that kind of ingredient clarity matters — and every single component in this recipe is straightforward and clean. A squeeze of fresh lime at the end brightens everything up, while the green scallion tops and optional cilantro add a pop of color and freshness that makes this look as good as it tastes. It works beautifully as a side dish alongside grilled proteins or grain bowls, but honestly it disappears fast enough to count as a snack.
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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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