Mediterranean Diet Friendly Ginger-Scallion Roasted Broccoli Bites
Roasting broccoli at a screaming-hot 450°F is the move that turns a humble vegetable into something genuinely crave-worthy, and this recipe leans all the way into that technique. The florets go onto a preheated sheet pan so they hit instant searing heat, developing deeply caramelized edges while staying tender at the stem. Coconut aminos bring a savory, slightly sweet depth, while fresh ginger and turmeric add warmth and a gorgeous golden hue that makes the whole platter look as good as it tastes. Scallions are layered in twice — the white parts roast right into the broccoli, and the bright green tops get scattered on fresh at the end for a little pop of color and bite. A squeeze of lime over everything right before serving ties all those bold flavors together in the best way. This kind of dish fits naturally into a plant-forward, whole-food approach to eating because every ingredient is clean, recognizable, and doing real work. Serve it as a side, pile it into a grain bowl, or honestly 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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