Celery Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut glaze, and a bright hit of lime that makes it impossible to stop snacking. The trick is preheating the sheet pan before the broccoli ever touches it — that instant sear is what drives the deep browning and slightly crispy stems that make these bites so satisfying. Coconut aminos bring a savory, umami-rich depth without any soy, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue. Scallions are added in two stages so the white parts mellow into the glaze during roasting and the green tops stay fresh and vibrant on top. A squeeze of lime right before serving ties everything together with just enough acidity to cut through the richness of the coconut oil. Whether you're serving this as a side dish or just eating it straight off the pan, it delivers big flavor with minimal fuss and a very short ingredient list.
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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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