Lemon Rosemary Coconut Oil Roasted Vegetables

Let’s embrace healthy and roast some vegetables.

And let’s roast them in coconut oil, because you know, it’s healthy.

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Whether it was healthy or not, I’d still use coconut oil because I love the richness and flavor it adds to food, and yes, it does impart some flavor. Some brands and types add more than others, but it’s not a flavor-neutral oil.

There are people who don’t like coconut oil and I’ve heard others proudly proclaim, “It doesn’t make your food taste like coconut so even if you don’t like coconut, you’re safe.” Well, sort of.

I agree to a point that it doesn’t make your food taste like the coconut in a coconut cream pie or a pina colada, but in the end, it’s coconut and it does add some flavor. Years ago I didn’t like that; now I love that.  You can roast with olive oil, hemp, grapeseed, canola or another oil you prefer.

MY OTHER RECIPES

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

I like the way coconut oil clings to the vegetables. The way sand clings to skin that’s been slathered with Hawaiian Tropic after a day at the beach, but I promise your vegetables won’t taste like Hawaiian Tropic. And will only faintly smell like it.

I can’t believe I’m explaining how I roasted these vegetables, but it’s often the simplest ‘recipes’ or ideas that people say they appreciate the most. I placed this particular assortment of Brussels sprouts, carrots, broccoli, and green beans on a Silpat Non-Stick Baking Mat and drizzled them with two tablespoons coconut oil. If it’s in the mid-70s inside your house, the coconut oil will be in a liquid state, or at least soft. Either drizzle it over the vegetables or just reach into the jar and pull out a hunk and sprinkle pea-sized blobs onto the vegetables. You could melt it first, but I don’t bother.

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Toss the vegetables with your hands to disperse the oil and coat them evenly. Coconut oil is great for your skin, too. Some people use it as lip balm, lotion, or a leave-in hair conditioner. I’m one of those people.

Sprinkle the vegetables with fresh rosemary, salt, and pepper to taste. If you feel like other herbs or spices from curry to cayenne, thyme to turmeric, add those to taste, too. Then squeeze the juice of half of one lemon over everything. My daughter says easy-peasy-lemon-squeezy when something is super easy and these vegetables are just that, squeezed lemon and all.

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

I like to roast vegetables at higher temps rather than low-and-slow. I roasted at 425F for about 25 minutes, flipping once midway through. When flipping, if the veggies have dried out, add a bit more coconut oil as necessary.

Especially keep an eye on the broccoli because it has a tendency to cook faster and burn, and remove it if it looks like it could burn. The smell of burnt broccoli, Brussels sprouts, cabbage, or any cruciferous vegetables stinks up your house for days and days. I may have done that once or ninety six times.

And if you notice any rosemary getting dark, pull that earlier as well. The carrots will take the longest and although you could begin roasting them sooner to give them a headstart, that’s far too much planning for me and I like my carrots al dente anyway.

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Lemon and rosemary is a winning combination and the lemon provides a bright pop of flavor. Coconut oil provides richness, fattiness, depth, and lends flavor to otherwise plain Jane dish of roasted vegetables.

As I plucked each of the Brussels sprouts off this tray, I could feel the coconut on my lips and both smell and taste it’s faint presence, which had seeped into the nooks and crannies of the Brussels sprouts.

It kind of made me want to have a Pina Colada with my vegetables.

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, GF) - Trying to eat more veggies as a New Year's resolution? Try this flavorful, satisfying & easy recipe made with healthy coconut oil!

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, gluten-free)

Lemon and rosemary is a favorite flavor pairing and adds a gentle pop of brightness to the vegetables. The coconut oil adds depth of flavor, richness, and makes them satisfying. If you don’t enjoy coconut oil, roast with another oil; although I don’t find them to taste overly coconutty. Even picky eaters won’t complain about eating their vegetables when they’re made like this. Mix and match the veggies based on what you have on hand and taste preference.

Ingredients:

2 cups baby carrots or trimmed carrots
1 cup Brussels sprouts, halved
1 cup green beans, trimmed
1 cup broccoli florets
about 4 tablespoons coconut oil, divided; melted or softened
2 tablespoons fresh rosemary, chopped
juice of half of one lemon
salt and pepper, to taste

Directions:

  1. Preheat oven to 425F. Line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place vegetables on tray (choice of vegetables is mix-and-match and amounts approximate; use what you have on hand or prefer).
  2. Drizzle with 2 tablespoons melted coconut oil or if solid, sprinkle small pea-sized pieces haphazardly over the vegetables and toss vegetables to coat.
  3. Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired.
  4. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway through cooking.
  5. Add 1 to 2 additional tablespoons coconut oil, or as necessary, if they look dry when flipping.
  6. Bake until vegetables are fork-tender and browned. Keep an eye on any cruciferous vegetables, especially broccoli, as it’s prone to burning and pull it in advance of the other vegetables if necessary. Serve immediately. Extra vegetables can be stored in an airtight container in the refrigerator for up to 4 days.
Only Eats

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Do you like coconut oil? How do you like to prepare or serve your vegetables?

116 comments on “Lemon Rosemary Coconut Oil Roasted Vegetables”

  1. Averie, such vibrant and tasty looking roasted veggies ~ now you KNOW i’ll be trying this recipe :)

  2. YUM! I made roasted olive oil and rosemary butternut squash recently–it was delicious! I am definitely trying this combo soon. I really need to remember to use lemon more often. It can subtly brighten a dish and add new flair to common ingredients. I’ve also been using coconut oil more and more. Great idea–Thanks!

  3. I love roasting my veggies! Brings out such a sweet flavor. And the rosemary and coconut oil? That’s pure genius right there!!

  4. Roasted vegetables are truly the best–nicely browned and caramelized from a hot oven. I’ve made your PB roasted carrots a few times already this month. I’ve been using big crinkle cut carrot slices and they really hold onto that sauce. My husband thought they were sweet potatoes! I was actually planning on roasting some Brussels sprouts this weekend, so I think I’ll go the lemon rosemary route for seasoning and invite another bag of carrots and some broccoli to the party! Love, love, love that knife!

    • PB roasted carrots with the crinkle cutter so they hold onto the sauce – great thinking! I need to do that! And you know with roasted veggies, they are always the same, but you can make them new and fresh, so to speak. Which is what I tried to do with these. Sometimes the simplest things like a perfectly roasted B. Sprout are the best!

  5. I never would have thought to combine rosemary and coconut oil! Thanks for the idea :)

  6. YUM and a half! I haven’t tried coconut oil before but this makes me want to!

  7. I LOVE roasted vegetables and just in the last few months my husband and I really have discovered coconut oil for us. Like, we knew about it, but only now do we love it and use it ALL the time. It’s so warm here in Thailand so it’s always liquid. And sometimes I even rub it over my dry skin. It smells so good an it soo soothing…oops..off topic…

  8. Oh those veggies sound perfect. I’ve just started using the coconut oil. I’ve not roasted any veggies with it yet, but have used it in baking. That knife is gorgeous. Is it weird saying that about a knife??? LOL

  9. Roasted veggies are our go-to dinner side, but I’ve never tried coconut oil. Great idea Averie!

  10. So, I love roasted veggies and I love using coconut oil…but for some reason I have never tried roasted veggies in coconut oil!! Oddly enough I also have lemon juice and some fresh rosemary…looks like I know what is going in my oven in the near future! Thanks for the great idea :)

  11. These look wonderful, so bright and colorful. And great list of simple, whole ingredients!

  12. I love roasted vegetables, so simple and quick to make. Coconut oil is fabulous isn’t it?

    Gorgeous knife, jaw dropping price! Wow.

  13. I am all about roasted veggies these days – I like to make a big batch at the beginning of the week and incorporate them into as many meals as possible.

  14. I want alllllllllll of those veggies on my tongue.

  15. Your veggies are BEAUTIFUL! I’ve just recently started using coconut oil. I used it in some pancakes the other day and it was heavenly! Got to try this out – those brussels sprouts look to die for.

    Made the PB cookies last night!!! They were so good and I LOVED not having flour all over my kitchen. :)

  16. i love roasting my veggies but have never done so with coconut oil! I have huge jars of the stuff to use and know I have a very very healthy excuse to use it up – especially since I eat my veggies everyday. :) That knife is gorgeous Averie! And yes, I love the handle too! You always manage to make veggies look so gorgeous! Brussels sprouts are my favorite kind of veggie to roast (along with carrots!)

    • I have huge jars of it, too. And I made something with it. You’re going to die. If ONLY I could get some sunlight. Been cloudy since Monday. I have lost 3+ days of photo shoots due to weather. Dying over here. But I baked with it. HEAVEN!

      Thanks for the photo compliments. I’ll never get the response to these that I do to cookies…but, every 10 days or so, a little greenery isn’t the worst thing.

  17. I LOVE coconut oil for everything! I recently started using it as a face lotion (just a dab) and my skin is incredibly soft. I’ve roasted carrots in it before, but now I’m excited to try roasted other veggies in it too!!!

  18. First, your photos are so beautiful, the color palette of the veggies is gorgeous. And second, you’ve put my pathetic collection of kitchen knives to shame, I need to step up and get me a real knife.

    • I thought the photos were really nice, too – for a photo shoot that I never was going to do, but that as I was looking at them on the Silpat I thought, these are too pretty not to take pics of! Veggies will never, ever get me the views/response I get with desserts, but every 10 days or so, at least 1 savory post isn’t awful. We all need to buckle our jeans, right!

  19. That is one babe-arific knife! Gorgeous. And those Brussels looks melt-in-your-mouth…which may be weird for a veggie, but here, it totally fits.

  20. This is my kind of recipe! Love the chef knife was well! I can’t get enough roasted veggies these days!

  21. Love the idea of roasting veggies with coconut oil! I’ve got to get my hands on some of the stuff!

  22. I’ve only ever used coconut oil in baking (which I love), but I’m totally down for trying it with veggies. These roasted veggies look absolutely wonderful. I love the flavor of roasted veggies – nothing beats it! (Well except maybe the flavor of barbecued veggies, but it’s WAY too cold for that around these parts)

  23. Was just referred to your website and I LOVE !! Those veggies look so delicious. I have Brussels Sprouts about 4-5 days per week -they’re my absolute faves :)

  24. I love coconut oil! I am usually too impatient to wait on roasted veggies, but they are oh so delicious.

  25. What a fresh and bright flavor combination. I love the hearty rosemary flavor, and lemon is such a perfect complement. I keep seeing brussels sprouts posted on everyone’s blogs, but I can’t seem to find any here. I’m so jealous!

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