Nitrate & Nitrite Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, 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 the florets hit a screaming-hot surface and caramelize fast — you get those deeply browned, almost crispy edges that make people hover over the pan before it even reaches the table. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet depth without any of the additives or preservatives that can sneak into conventional condiments. The scallions are used in two stages — the white parts roast right into the marinade, while the green tops go on fresh at the end for a bright, sharp contrast. A squeeze of lime over everything just before serving ties the whole dish together with a little acidity that makes the ginger really sing. It works as a bold side dish or a light main piled over rice, and the optional cilantro adds a fresh herby finish if you're into it. Clean ingredients, big flavor, and zero compromises.
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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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