Shellfish Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things to a whole new level with a punchy marinade of coconut aminos, fresh ginger, and turmeric that caramelizes beautifully in a screaming-hot oven. The trick of preheating the sheet pan means the florets hit sizzling metal the moment they land, giving you those deeply browned, almost crispy edges that make this dish genuinely hard to stop eating. Coconut aminos bring that savory, umami-rich depth you'd expect from soy sauce — without any of the common allergen concerns that come with bottled condiments — and the scallions are layered in twice for maximum flavor and a fresh finish. A squeeze of lime right before serving brightens everything up and cuts through the richness of the coconut oil in the best possible way. It works equally well as a shareable appetizer, a bold side dish, or honestly just a snack you eat straight off the pan. Optional cilantro adds a pop of color and herby contrast if you're into it, but the bites are completely satisfying on their own.
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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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