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 Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Servings: 4
Calories: 219kcal
Author: Averie Sunshine
Ingredients
2cupsbaby carrots or trimmed carrots
1cupBrussels sproutshalved
1cupgreen beanstrimmed
1cupbroccoli florets
about 4 tablespoons coconut oildivided; melted or softened
2tablespoonsfresh rosemarychopped
half of one lemonsqueezed for the juice
salt and pepperto taste
Instructions
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.