Go Back
Lemon Rosemary Coconut Oil Roasted Vegetables

Lemon Rosemary Coconut Oil Roasted Vegetables

Craving something delicious and nutritious? Try these Lemon Rosemary Coconut Oil Roasted Vegetables. They’re easy to make, bursting with flavor, and perfect for any meal. With the vibrant combination of fresh veggies, zesty lemon, and aromatic rosemary, this dish is sure to impress your family and friends. Make it tonight for a healthy side that everyone will love!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups baby carrots or trimmed carrots
  • 1 cup Brussels sprouts halved
  • 1 cup green beans trimmed
  • 1 cup broccoli florets
  • 4 tablespoons coconut oil divided; melted or softened
  • 2 tablespoons fresh rosemary chopped
  • 0.5 of one lemon lemon squeezed for the juice
  • salt to taste
  • pepper to taste

Equipment

  • Oven
  • Chef's Knife
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 425F. This temperature is key to getting those veggies beautifully caramelized.
  2. Line a baking sheet with parchment paper or a Silpat Non-Stick Baking Mat. This will help with easy cleanup and prevent sticking.
  3. Prepare your vegetables by placing them on the baking sheet. Feel free to mix and match according to your preferences; the amounts can be approximate.
  4. Drizzle the vegetables with 2 tablespoons of melted coconut oil. If your coconut oil is solid, just break off small pieces and scatter them over the veggies.
  5. Toss the vegetables gently to coat them evenly with the oil. This step ensures every piece is deliciously seasoned.
  6. Now, sprinkle the chopped rosemary, salt, and pepper to taste. Feel free to add any additional herbs that you enjoy.
  7. Next, squeeze the juice from half a lemon over the vegetables. This adds a wonderful brightness.
  8. Place the baking sheet in the oven and roast for approximately 25 minutes. At the halfway mark, flip the vegetables to ensure even cooking.
  9. Check the vegetables for tenderness. They should be fork-tender and lightly browned. If they look dry while flipping, drizzle an additional 1 to 2 tablespoons of coconut oil.
  10. Keep a close watch on the broccoli, as it can burn easily. If it appears ready ahead of the other vegetables, pull it out early.
  11. Once done, serve the roasted vegetables immediately while they’re hot and full of flavor.
  12. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days.

Notes

There are countless ways to elevate your experience with Lemon Rosemary Coconut Oil Roasted Vegetables. Here are some tips to consider:
  • Storage: To keep leftovers fresh, store them in an airtight container in the refrigerator. They’re great for meal prep!
  • Freezing: You can freeze roasted vegetables! Just ensure they are completely cooled before placing them in freezer bags.
  • Pairing: Serve these veggies alongside grilled fish or chicken for a balanced meal.
  • Herb Alternatives: Experiment with other herbs like thyme or oregano for a unique twist.
  • Spicy Kick: Add a pinch of red pepper flakes before roasting for a spicy variation.