Legume Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut glaze, and a bright finish from fresh lime and scallions. 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 browned, almost crispy edges instead of a soggy steam situation. Coconut aminos bring that savory, umami-rich depth you'd normally expect from soy sauce, and turmeric adds a warm, golden hue that makes the whole platter look stunning. Everything here is naturally free from beans, lentils, peas, and other legumes, so you don't have to scan a single label or worry about hidden ingredients sneaking in. The white parts of the scallions roast right into the glaze, while the green tops go on fresh at the end for a pop of color and mild bite. A squeeze of lime over the top just before serving ties everything together with a little acidity that makes the ginger sing. It works beautifully as a side dish or a light snack, and it disappears fast.
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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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