Seed Oil Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things to a whole new level with bold, punchy flavor in every bite. The marinade leans on coconut aminos for that savory, umami-rich depth and coconut oil for the fat — meaning you get gorgeous caramelized edges without any of the refined vegetable or seed oils that sneak into so many restaurant-style dishes. Preheating the sheet pan is the secret weapon here: it gives the florets immediate contact heat so they blister and brown rather than steam, producing those irresistible crispy bits at the edges. Fresh ginger and the white parts of the scallions go into the coating itself, so the aromatics roast right into the broccoli instead of just sitting on top. A squeeze of lime at the end cuts through the richness and ties everything together with a bright, citrusy finish. It's the kind of side dish that disappears fast — and one that proves eating clean doesn't mean eating boring.
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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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