Dairy Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with bold, punchy flavors that make it feel like anything but a simple side dish. Coconut aminos bring a savory, slightly sweet depth, while fresh ginger and turmeric add warmth and a gorgeous golden hue to every floret. The trick of preheating the sheet pan before the broccoli ever touches it means you get those deeply caramelized, crispy edges that make people hover around the pan before it even makes it to the table. Coconut oil stands in as the fat here, so the whole dish comes together without a drop of butter or dairy — no substitutions needed, no flavor sacrificed. Finishing with the bright green parts of the scallions, a squeeze of fresh lime, and a scatter of cilantro keeps everything feeling fresh and vibrant against all that roasty richness. This is the kind of recipe that converts vegetable skeptics and satisfies everyone at the table, regardless of what they're avoiding.
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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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