Citric Acid Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things somewhere genuinely exciting — deeply caramelized florets tossed in a punchy mix of coconut aminos, fresh ginger, and turmeric, then blasted in a screaming-hot oven until the edges go crispy and golden. The trick of preheating the sheet pan means the broccoli starts searing the moment it hits the surface, giving you that restaurant-quality char without any fuss. For anyone navigating a citric acid sensitivity, this recipe is a quiet win — coconut aminos stand in beautifully for soy sauce without the hidden additives, and every ingredient here is naturally free of citric acid as a preservative or flavor enhancer. The scallions are added in two stages, so the white parts mellow into the marinade while the green tops stay bright and fresh as a finishing touch. A squeeze of lime at the table keeps the flavor lively without any processed citrus derivatives sneaking in. It works just as well as a weeknight side as it does piled onto a grain bowl or served as a shareable snack straight off the platter.
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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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