Hazelnut Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and golden turmeric. 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 oven waiting. Coconut oil helps everything roast up beautifully without relying on any nut-based oils, so the whole dish is naturally free of tree nut concerns without any substitutions required. The scallions are added in two stages — the white parts go into the marinade for mellow sweetness, while the green tops are scattered on at the end for a fresh, bright finish. A squeeze of lime right before serving ties all those bold flavors together and makes the whole platter pop. Finish it with a handful of cilantro if you like a little herbal lift, or skip it and let the ginger and scallion do all the talking. These bites work as a side dish, a snack, or honestly just something to eat straight off the pan.
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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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