AIP Friendly Maple & Apple Cider Roasted Broccoli Bites
Roasted broccoli is already a crowd-pleaser, but coating those florets in a glossy maple and apple cider vinegar glaze takes them somewhere genuinely special. The high heat of a 425°F oven caramelizes the edges until they're deeply browned and almost crispy, while the stems stay perfectly tender inside. A blend of turmeric, ginger, garlic, and fresh thyme gives every bite a warm, aromatic depth that feels far more complex than the short ingredient list suggests. Following an autoimmune protocol often means scanning every label for nightshades, grains, legumes, and seed-based spices — and this recipe sidesteps all of that naturally, with nothing to swap or substitute. Everything in the glaze is straightforwardly compliant, so you can focus on getting that beautiful caramelization rather than second-guessing your pantry. A finishing squeeze of lemon brightens the whole dish and plays beautifully against the sweetness of the maple. This one serves four and comes together fast enough for a weeknight, but it looks impressive enough to put on the table for company.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into bite-sized florets
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 1 tbsp fresh thyme leaves
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, minced garlic, turmeric, ground ginger, and sea salt until combined.
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