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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. 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 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 219 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.

Nutrition Information

Serving 1 Calories 219kcal (11%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Sodium 184mg (8%) Fiber 6g (24%) Sugar 13g (26%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 219

% Daily Value*

Serving 1
Calories 219kcal 11%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Sodium 184mg 8%
Fiber 6g 24%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.