Lemon Rosemary Coconut Oil Roasted Vegetables


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Lemon Rosemary Coconut Oil Roasted Vegetables – Lemon and rosemary is a favorite flavor pairing and add a gentle pop of brightness to the vegetables. You wont be able to resist them!

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Let’s embrace healthy and roast some vegetables.

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

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.

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!

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Lemon Rosemary Coconut Oil Roasted Vegetables

By Averie Sunshine
Lemon and rosemary is a favorite flavor pairing and add a gentle pop of brightness to the vegetables. The coconut oil adds depth of flavor, richness, and makes the vegetables satisfying. If you don't enjoy coconut oil, roast with another oil. No one will complain about eating their vegetables when they're made like this.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
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  • 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
  • half of one lemon, squeezed for the juice
  • salt and pepper, to taste


  • 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). Drizzle with 2 tablespoons melted coconut oil or if solid, sprinkle small pea-sized pieces haphazardly over the vegetables and toss vegetables to coat. Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway through cooking. Add 1 to 2 additional tablespoons coconut oil, or as necessary, if they look dry when flipping.
  • 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.


Serving: 1, Calories: 219kcal, Carbohydrates: 22g, Protein: 3g, Fat: 14g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Sodium: 184mg, Fiber: 6g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. We have had about 10 or so inches of snow today, so these roasted veggies totally hit the spot! I love this recipe–the rosemary and lemon are perfect together. I couldn’t detect any coconut-y flavor, though I use coconut oil so much I might not even notice anymore. I used beets and carrots, then caramelized some onions to mix in. I’ll be making another batch later this week–a little thyme might be good too.

    1. Oh thyme would be great here! I bake with coc oil so much too I’m a little immune as well :) Glad you tried these and that hit the spot in that weather. Brrr!! Stay warm & have a great week, Paula!

  2. Fabulous Averie! I’m planning on doing some roasted veggies this week, so thanks for the additional inspiration. I can’t get over how vibrant and beautiful they all look. My favorite way to eat veggies…

  3. I actually have some lemons in my fridge waiting to be put to use! And I love coconut oil. I agree you can definitely taste the coconut flavor (or at least the brand I use, Kelapo), but I love it. And a little bit goes such a long way! Yum, definitely making these veggies.

    1. Yes you can taste it in all types, really. Anyone who says they can’t are trying to pull a fast one I think. But I LIKE to taste it. If I didn’t, I’d use like..canola oil!

  4. Lemon, coconut, and rosemary sound like a delicious (and aromatic) combination! I’ve recently been really into carrots, which I haven’t been before but I don’t understand why not. The colors in these photos are so pretty and make me excited to get roasting!

  5. Averie, I recognized the French Baking mat:-)
    It is so popular in France, and a wonderful gift idea. (I was thinking of assempling a baking kit for an american friend and your pictures remind me what I could add to it…)
    Thank you again!

  6. I was searching for roasted vegitable recipes… What a find!!
    I’m working on this right now:-)
    Soo delicious!!

  7. This dish looks so amazing! I love roasted veggies and I love coconut oil, but for some reason I’ve never tried roasting veggies with coconut oil. As always, your photos are amazing!

  8. My kind of recipe! I have never cooked with coconut oil, but sounds like I must try! I am so coveting that cute pink knife right now :)

  9. No matter what I make for dinner, I ALWAYS want roasted veggies to go with it, and I definitely get in a rut of using the same spices and seasonings over and over. I love the use of coconut oil and lemon. Looks delicious!

  10. This dish sounds AMAZING! I am new to coconut oil. What type do you use? I’ve heard of virgin, refined, organic, etc. so I didn’t know which kind/brand you preferred.

    1. Generally I use Tropical Traditions brand, which is virgin unrefined and organic. Do some googling and research as there are lots of choices but I really don’t think you can go wrong with most any!

  11. Oooo, that’s good! My type of food! I love to dress up my food in coconut oil. One thing is missing in this recipe (for my taste) – garlic, but I know you don’t like either garlic nor onion. :)
    Good knife is a must in everyone’s kitchen. I think many young cooks become frustrated doing prep work for their meals just because their knife is dull. I couldn’t agree more with Kathleen FLinn: “The sharper your knives the less you cry”. Knife is an essential tool, and can even safe people’s lives. If I am ever on a deserted island, two things I want to have: a good knife and a fire starter, and I’ll survive! :)

  12. Your knife looks awesome! Is that a weird thing to say?!? no..okay good! ;)

    I just roasted some carrots the other day using olive oil, don’t know why I didn’t think of using coconut oil to roast before, but I will definitely give it a shot soon.

    1. I am glad that you made them…already! Wow, that was fast! And so glad to hear they were a big hit! Woot! :)

  13. Thank you, Averie for your how-tos of roasting veggies with coconut oil.
    My mother was diagnosed with preAlzheimer’s and is currently in a home.
    My darling husband did some research and discovered that coconut oil is a great memory booster.

    Your recipe is getting sent to my sister, father and step-mother.
    And will be used in the Ninja Baker’s kitchen!

    1. Coconut oil is so good for so many medical/health challenges and there’s almost nothing that I can think of that it wouldn’t help! Unlike other fats, foods, etc. It has so much going for it! Best of luck to your family, mother, and getting through this challenging time!

  14. I’m late to the whole coconut oil trend, but I’m excited to try it out. Great to know that it can be used in savouries and veggies too! Also, I love everything about coconut- the flavour, and that Hawaiian Tropic scent. Does it truly work it’s magic on my nemesis, Brussels sprouts? :D

    Hot little knife btw!

    1. I baked with it, too. Now if the weather would only get sunny, I could get some good pics taken and post them :) You’ll love that recipe!

      “my nemesis, Brussels sprouts?”<-- LOL at nemesis

  15. I love cooking with coconut oil. It has such a high heat index that it is great for roasting and stir frying things. My family is not super crazy about it, but every now and again I sneak a bit in and they are none the wiser! :-)

    Your veggies look incredible. Would you believe that I have not had a single brussel sprout in, oh, maybe 15 years?! But, they look good. I just need to get them. I have a feeling I would be the only one eating them in this house, though. ;-) I, too, use coconut oil for my hair. I will put it all over dry and twist it up and clean house and what not. Then rinse it out and my hair is so hydrated!

    Beautiful knife. Wow. I have the same knife set that I have had for years. They are not so pretty, but they work great! Yours is awesome and I must admit, it sure looks nice to have something that works so well for cutting and chopping!

    1. You haven’t had a bruss sprout in 15 years?! That’s crazy, knowing what I know about you since you are a vegetarian and eat tons of greenery! But hey, I haven’t had certain things in years, either. But off the top of my head, can’t say what :)

      My family is confused sometimes when I cook with coconut oil. Sometimes they taste it, sometimes they don’t. They like it though, so it’s not a biggie if I use it. But they’re a little baffled :) I make so much stuff that they can’t keep it straight!

  16. I just bought a jar of coconut oil a few months ago and am so surprised at how much I’ve used it! It’s definitely a new favorite, esp for sweet potatoes & kabocha squash.

    LOVE the beautiful vibrant vegetable photos.

  17. The irony that you posted this “recipe” on a day that I posted about things that you think are common knowledge – I would have called this one of those things. But like you said,….yeah.

    I don’t roast on my silpat though, i do it in my cast iron. Daily. Legitimatly, daily. EVERY.SINGLE.NIGHT. I thought I read you can’t heat the silpat above 425? I do the super fast “roast method”. I stick the veggies in and hit broil on high. 20 minutes, at most, and they are done. Perfect every time.

    1. My silpat is living proof 475F is fine. I mean, maybe it’s not the best but I do it anyway! No issues!

  18. I’ve never even thought of using coconut oil! I’ll have to sneak it in and hope my family doesn’t notice. Roasting veggies makes them so much better!

  19. LOVE the vegetables, LOVE the coconut oil, LOVE this recipe! Will be a staple, I could happily eat it every single day. Maybe I will.

  20. 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!

    1. When I travel for extensive periods, I know how it is not being able to find things that most people think are ‘common’. Good luck!

  21. 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 :)

  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)

    1. And we live in an urban condo. No bbq here! And yes, the flavor is just awesome. Makes even plain jane veggies get a nice little spring in their step! :)

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

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

  25. 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.

  26. 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.

    1. 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!

  27. 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!!!

    1. I used to rub it on my preggo belly. And on Skylar when she was a baby. That was her baby lotion! And we still use it as lotion!

  28. 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!)

    1. 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.

  29. 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. :)

  30. 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.

    1. Exactly! I keep the leftovers in tupperwares and just dump them onto salads. Even though they lose the fresh-roasted factor, the flavor is still good!

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

    Gorgeous knife, jaw dropping price! Wow.

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

  33. 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 :)

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

  35. 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

    1. Not weird & I felt the same way! And I have been baking with it too, so awesome. And I am surprised you weren’t into it for years or that you havent roasted with it. You’re in for a big treat!

  36. 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…

    1. That’s funny that it’s always a liquid. When I’m in Aruba, that’s how I feel about everything there! Things always melt! But in San Diego, not so much. Which is nice for photography since my chocolate doesnt melt everywhere!

      1. Ahh…I know what you mean. In non air-conditioned rooms there is only so much time to take pictures of anything with chocolate before its all over the place :)

  37. 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!

    1. 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!

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

  39. 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!

    1. Olive oil and rosemary butternut squash sounds nice and I bet with coconut oil, it would be amazing, too!

      and lemon, yes – it just adds that pop of brightness that food needs sometimes!