Lactose Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with bold, punchy flavors that make it feel anything but ordinary. The trick is preheating the sheet pan so the florets hit a screaming-hot surface the moment they go in — that's what gives you those deeply caramelized, almost crispy edges that are impossible to resist. Coconut aminos bring a savory, slightly sweet depth, while fresh ginger and turmeric add warmth and a gorgeous golden hue to every bite. The whole and green parts of the scallions play different roles here, with the whites roasting right into the coating and the greens scattered on top for a fresh, sharp finish. A squeeze of lime right before serving ties everything together and brightens the whole dish in a way that feels almost restaurant-worthy. Every ingredient in this recipe is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just straightforward, delicious cooking. Serve these as a side, a snack, or honestly just eat them 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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