Sesame Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things to a whole new level with a punchy marinade built from coconut aminos, fresh ginger, and a pinch of turmeric. The trick of preheating the sheet pan before the broccoli ever touches it means you get those deeply caramelized, almost crispy edges that make people hover around the pan before it even makes it to the table. Coconut aminos do all the savory, umami-rich heavy lifting here — no soy sauce, no tahini, no hidden sesame oil — so the whole dish is naturally free of sesame without any awkward substitutions. The scallions are used in two stages, with the white parts roasting right into the florets and the green tops scattered fresh at the end for a little brightness and bite. A squeeze of lime over everything just before serving pulls the whole thing together in the best way. It works as a side dish, a snack, or honestly just something you eat straight off the pan while telling yourself you'll plate it properly next time.
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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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