Peanut Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with a punchy marinade of coconut aminos, fresh ginger, and turmeric that caramelizes beautifully against the high oven heat. The trick of preheating the sheet pan before adding the florets is what delivers those deeply browned, almost crispy edges that make this dish genuinely crave-worthy. A squeeze of lime at the end brightens everything up, and the fresh scallion greens scattered on top add a little pop of color and mild bite. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just straightforward, bold flavor. It works equally well as a weeknight side dish or a shareable appetizer that disappears fast. The cilantro is optional, but if you're a fan, don't skip it — it ties the whole thing together with a fresh, herby finish.
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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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