Nightshade Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and a whisper of turmeric. The trick of preheating the sheet pan before the broccoli ever touches it means you get those deeply caramelized, almost crispy edges that make people hover around the pan before it even hits the table. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet depth without any of the ingredients that nightshade-avoiders need to sidestep — no tomatoes, no peppers, no paprika hiding in a spice blend. The scallions are used in two stages, which is a small detail that makes a big difference: the white parts go into the marinade to mellow and sweeten as they roast, while the green tops stay fresh and bright as a finishing garnish. A squeeze of lime right before serving ties everything together with a little acidity that makes the whole dish pop. Whether you're serving this as a side or snacking straight off the platter, it's the kind of simple vegetable dish that genuinely earns its place at the table.
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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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