Nutmeg 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 golden turmeric. The trick of preheating the sheet pan before the broccoli ever touches it means you get those deeply caramelized, crispy-edged florets that make people hover around the pan before it even makes it to the table. Coconut oil helps everything roast up beautifully without any of the warming spices that can sneak into other savory recipes — no nutmeg, no mace, nothing that might trigger a sensitivity. The scallions are used in two stages, with the white parts going into the marinade for mellow sweetness and the green tops scattered on at the end for a fresh, bright finish. A squeeze of lime right before serving cuts through the richness and ties all the bold flavors together. Optional cilantro adds a little herby lift if you're into it. This is the kind of simple, vibrant side dish that earns a permanent spot in your weeknight rotation.
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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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