Seeds Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut 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 go in — that's what creates those deeply browned, almost crispy edges instead of a soggy, steamed result. Coconut aminos bring a savory, slightly sweet depth that works beautifully with the warm earthiness of turmeric and the zing of fresh ginger, all without any soy or seed-based sauces that can sneak into similar recipes. Every ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it just works as written. A squeeze of lime right before serving lifts the whole dish and makes it feel fresh and vibrant rather than heavy. These bites are equally at home as a weeknight side or a shareable appetizer that disappears fast.
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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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