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