Walnut Free Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, 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 a sizzling surface the moment they go in, giving you those deeply browned, almost crispy edges that make people hover around the pan before it even reaches the table. Scallions are split into two roles here — the white parts go into the marinade and mellow into something savory and sweet, while the green tops are scattered fresh over the finished dish for a bright, sharp contrast. A squeeze of lime right before serving ties everything together with a little acidity that makes the ginger and coconut aminos really pop. This is the kind of vegetable dish that converts skeptics, and it comes together with ingredients that are naturally free from tree nuts without any substitutions or workarounds needed. Serve it as a bold side or pile it onto rice for a fast, satisfying meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!