MSG Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things up a notch with a punchy ginger-scallion coating that caramelizes beautifully in a screaming-hot oven. The secret weapon here is coconut aminos — it delivers that deep, savory, umami-forward flavor you'd expect from soy sauce, but without any added monosodium glutamate lurking in the bottle. Every ingredient in this recipe is whole and straightforward, so you're not left squinting at a label wondering what's actually in your dinner. Preheating the sheet pan before the broccoli hits it means you get those irresistible charred edges and tender stems rather than a soggy, steamed result. A squeeze of fresh lime and a scatter of bright green scallion tops at the end cut right through the richness and make the whole dish pop. It works as a bold side dish or an addictive snack straight off the pan — either way, 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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