Chestnut Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut aminos glaze, and a bright hit of lime that makes every bite feel intentional. 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 this dish so satisfying. Coconut aminos bring a savory, umami-rich depth without any soy, and the fresh ginger adds warmth that plays beautifully against the scallions scattered on top at the end. A dusting of turmeric gives the whole thing a gorgeous golden hue and a subtle earthiness that rounds out the flavor. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and other nuts in every single component — no swaps needed, no label-reading anxiety. Finish with a squeeze of lime and a handful of cilantro if you're feeling it, and you've got a side dish that honestly steals the show.
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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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