Whole 30 Ginger-Scallion Roasted Broccoli Bites
Roasted broccoli is already a weeknight hero, but this version takes things to a whole new level with bold, punchy flavor from fresh ginger, coconut aminos, and a whisper of turmeric. The trick of preheating the sheet pan before the broccoli ever touches it means the florets hit a screaming-hot surface and caramelize fast — you get those deeply browned, almost crispy edges that make people hover over the pan before it even reaches the table. Coconut aminos stand in beautifully for soy sauce here, delivering that savory, slightly sweet depth without any off-plan ingredients, so you're not sacrificing flavor to stay on track. The scallions are used in two stages — the white parts roast right into the broccoli, while the green tops go on fresh at the end for a bright, sharp finish. A squeeze of lime over everything right before serving ties the whole dish together and makes it feel restaurant-worthy with almost zero effort. It works as a satisfying side alongside grilled protein or honestly as a snack straight off the platter, cilantro and all.
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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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