Pecan Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with caramelized edges, a punchy ginger-and-scallion marinade, and just enough turmeric to make the whole pan look gorgeous. The trick is preheating the sheet pan before the broccoli ever touches it — that blast of direct heat is what drives the deep browning and slightly crispy stems that make these bites so satisfying. Coconut aminos bring a savory, umami-rich depth without any soy, while melted coconut oil helps everything roast evenly and pick up those irresistible charred edges. A squeeze of fresh lime right before serving cuts through the richness and ties all the bold flavors together. This is the kind of vegetable dish that disappears fast, whether you're serving it as a side or snacking straight off the pan. It's naturally free from tree nuts of any kind — no swaps needed, no label-reading required, just clean, whole ingredients from start to 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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