Vegetarian Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli gets a serious upgrade here, with caramelized edges, a punchy ginger-scallion marinade, and a hit of lime that makes the whole thing feel restaurant-worthy. The trick is preheating the sheet pan before the broccoli ever touches it — that blast of direct heat is what drives the deep browning and slightly crispy stems that make these bites so addictive. Coconut aminos bring a savory, umami-rich depth without any soy, while melted coconut oil and ground turmeric add warmth and a gorgeous golden color to every floret. Separating the scallions — white parts into the marinade, green parts scattered on at the end — is a small move that pays off big in layered flavor. A squeeze of fresh lime right before serving brightens everything up and keeps the dish feeling light despite all that roasty richness. It comes together in one bowl and one pan, which means less cleanup and more time actually enjoying dinner. Optional cilantro on top takes it from great to genuinely craveable.
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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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