Mushroom Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with bold ginger, savory coconut aminos, and a hit of turmeric turning humble florets into something genuinely crave-worthy. The trick is preheating the sheet pan so the broccoli hits a screaming-hot surface the moment it lands, driving those deeply caramelized, crispy edges that make this dish so satisfying. Coconut oil keeps everything glossy and helps the spices cling to every floret, while the white parts of the scallions roast right alongside for a mellow, sweet bite. Once it comes out of the oven, the fresh green scallion tops and a squeeze of lime cut through the richness and brighten the whole platter. A scatter of cilantro is optional but highly recommended if you've got it on hand. This is the kind of vegetable dish that disappears fast — no mushrooms, no hidden umami fillers, just clean, punchy ingredients doing all the work.
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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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