Red Meat Allergy Friendly Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious glow-up here, with caramelized edges, a punchy ginger-coconut aminos glaze, and a bright finish of fresh scallion greens and lime. The trick is preheating the sheet pan so the florets hit a screaming-hot surface the moment they land, which drives that deep browning and tender-crisp texture you want. Coconut aminos bring a savory, slightly sweet depth that mimics soy sauce without any of the usual allergen concerns, and coconut oil keeps everything completely free of animal proteins. Fresh ginger and turmeric layer in warmth and color, making these bites feel far more exciting than your average weeknight vegetable. A squeeze of lime right before serving cuts through the richness and ties the whole thing together. Whether you're navigating a red meat allergy at the dinner table or just looking for a crowd-pleasing side that happens to be naturally safe, this one delivers big flavor with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!