Cinnamon Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, hitting the oven at a blazing 450°F on a preheated sheet pan so every floret comes out deeply caramelized at the edges with tender, fork-soft stems. The marinade is built from coconut aminos, melted coconut oil, and freshly grated ginger — bold, savory, and just a little punchy without a drop of anything warming or spiced beyond a whisper of turmeric. That's actually great news if you're navigating a sensitivity to warming spices, because so many Asian-inspired roasted vegetable recipes lean hard on five-spice blends or other mixes that can sneak in unwanted ingredients. This one keeps things clean and intentional. The scallions are used in two stages — the white parts go into the marinade to mellow and sweeten as they roast, while the green tops are scattered fresh over the finished dish for a bright, grassy contrast. A squeeze of lime right before eating ties everything together and makes the whole platter taste alive. It works as a snappy side dish or an easy appetizer that disappears fast.
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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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