Soy Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but this version takes things somewhere genuinely exciting — think caramelized edges, punchy ginger heat, and a savory-sweet glaze that clings to every floret. The secret weapon here is coconut aminos, which delivers that deep, umami-rich flavor you'd normally expect from soy sauce, making it a brilliant swap for anyone avoiding soy without sacrificing a single bit of depth. Preheating the sheet pan before the broccoli hits it is a small step that makes a huge difference, giving you those irresistible charred, crispy bits rather than a soggy steam situation. The turmeric adds a warm golden hue and subtle earthiness, while fresh ginger keeps the whole dish bright and lively. A squeeze of lime right before serving cuts through the richness and ties everything together beautifully. Scatter the green scallion tops and a little cilantro over the top, and you've got a side dish that looks as good as it tastes — vibrant, bold, and ready to steal the show at any table.
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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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