Honey Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version cranks up the flavor with fresh ginger, coconut aminos, and a golden hit of turmeric that makes every floret look as good as it tastes. The trick of preheating the sheet pan means the broccoli hits a screaming-hot surface the moment it lands, driving those deeply caramelized, crispy edges that make people hover over the pan before it even reaches the table. Coconut aminos bring that savory, slightly sweet depth you'd normally expect from soy-based sauces — and unlike a lot of bottled condiments, there's no sweetener hiding in the ingredient list here. Every component in the marinade is straightforward and easy to verify, which takes the guesswork out of cooking for anyone avoiding added sweeteners. A squeeze of fresh lime and a scatter of scallion greens at the end brighten the whole dish and keep it feeling light despite how satisfying it is. Serve it as a side, pile it into a grain bowl, or just eat it straight off the pan — no judgment.
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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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