Fish Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-scallion glaze, and a squeeze of fresh lime that ties everything together. The marinade leans on coconut aminos for that deep, savory umami hit — no soy, no fish sauce, no hidden seafood-derived ingredients anywhere in the mix. Preheating the sheet pan before the broccoli ever touches it is the secret weapon: it gives you those gorgeous, deeply browned cut edges instead of a soggy, steamed result. Turmeric adds a warm, earthy undertone and a beautiful golden color that makes this look as good as it tastes. The scallions go in two stages — white parts roasted into the glaze, green parts scattered fresh on top — so you get both mellow sweetness and a bright, sharp finish. It works equally well as a shareable appetizer or a bold side dish, and the optional cilantro and lime wedges let everyone customize their plate at the table.
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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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