Vegan Ginger-Scallion Roasted Broccoli Bites
Broccoli this good might just convert the skeptics at your table. The trick is a screaming-hot sheet pan that goes into the oven before the vegetables do — when the florets hit that sizzling surface, they caramelize fast and develop deeply browned, almost crispy edges that no soggy steamed broccoli could ever compete with. Coconut aminos bring a savory, slightly sweet depth, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue. The white parts of the scallions roast right into the coating, and the green tops get scattered over at the end for a fresh, sharp contrast. A squeeze of lime right before eating ties everything together and makes the whole dish pop. It's completely plant-based without any substitutions or workarounds — every ingredient on the list is naturally free of animal products, so there's nothing to swap or second-guess. Serve these as a side, pile them into a grain bowl, or just eat them straight off the pan.
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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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