Eggless Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and turmeric that caramelizes beautifully in a screaming-hot oven. The trick of preheating the sheet pan means the florets hit a sizzling surface the moment they go in, giving you those deeply browned, almost crispy edges that make this dish genuinely hard to stop eating. Coconut oil ties everything together with a subtle richness, while the white parts of the scallions roast right into the broccoli and the green tops get scattered over fresh at the end for a bright, layered finish. A squeeze of lime over the top right before serving wakes up every flavor on the platter. Because the entire marinade is built from pantry staples and fresh aromatics, there's no need to scan labels for hidden egg-based binders or coatings — this one is naturally clean from start to finish. It works just as well as a bold weeknight side as it does a shareable appetizer, and the optional cilantro adds a fresh herbal note if you want to lean into the brightness even more.
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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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