Rice Free 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 slightly crispy texture that makes these bites genuinely hard to stop eating. Coconut aminos steps in for soy sauce and delivers that savory, umami-rich depth without any grain-based ingredients sneaking into the mix — a common pitfall when you're navigating a rice-free approach to Asian-inspired flavors. Turmeric adds a warm, earthy undertone and a gorgeous golden hue that makes the whole platter look like it came from a restaurant. A squeeze of lime right before serving cuts through the richness of the coconut oil and wakes everything up. Scatter on the cilantro if you have it — it's optional, but it adds a fresh herbal note that ties the whole dish together beautifully.
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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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