Paleo Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things somewhere genuinely exciting. Fresh ginger, coconut aminos, and a hit of turmeric create a marinade that's bold, a little savory, and deeply aromatic — no soy sauce or processed condiments required. The trick of preheating the sheet pan before the broccoli ever touches it means the florets hit a screaming-hot surface and caramelize fast, giving you those irresistible charred edges without going soggy. Coconut oil keeps everything grain-free and compliant without sacrificing the richness you want from a good roast. Scallions go in two stages — white parts into the marinade for depth, green parts scattered over the top for freshness — which is a small move that makes a big difference. A squeeze of lime right before serving brightens the whole thing and ties the ginger and cilantro together beautifully. These bites work as a side dish, a snack straight off the pan, or even piled onto a bowl with your protein of choice.
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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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