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Lemon Rosemary Coconut Oil Roasted Vegetables

Lemon Rosemary Coconut Oil Roasted Vegetables
  • 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
  1. Preheat oven to 425F. Line a baking sheet with cooking spray. Place vegetables on tray.
  2. Drizzle with 2 tablespoons melted coconut oil
  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.

About The Author

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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