- 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 cooking spray. Place vegetables on tray.
- Drizzle with 2 tablespoons melted coconut oil
- 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.
