Turkey Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-coconut aminos glaze, and a bright finish from fresh lime and scallions. The trick is preheating the sheet pan before the broccoli ever touches it — that instant sear is what drives the deep browning and keeps the florets from going soggy. Turmeric adds a warm, earthy undertone that plays beautifully against the zippy citrus squeeze at the end. This is the kind of plant-forward side dish that disappears fast, whether you're serving it alongside a weeknight stir-fry or just snacking straight off the pan. For anyone navigating poultry-free eating, it's a reminder that bold, satisfying flavor has nothing to do with meat on the plate. A scatter of fresh cilantro at the end is optional, but it adds a pop of color and herby freshness that really ties everything together.
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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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