Gluten 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 a tender, almost buttery stem. The marinade is where the magic happens — coconut aminos bring that savory, umami-forward depth you'd expect from soy sauce, while fresh ginger and turmeric add warmth and a gorgeous golden hue without any wheat or gluten in sight. Splitting the scallions between the marinade and the finishing garnish is a clever little trick that layers the flavor from start to finish. A squeeze of lime right before serving cuts through the richness and wakes everything up. For anyone navigating a gluten-free lifestyle, coconut aminos are a genuinely great pantry swap since they deliver big flavor without the worry of hidden gluten that can sneak into traditional soy-based sauces. These bites work equally well as a snappy side dish or a shareable appetizer, and the optional cilantro adds a fresh, herby pop if you're into it.
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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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