Lemon Rosemary Coconut Oil Roasted Vegetables – Lemon and rosemary is a favorite flavor pairing and add a gentle pop of brightness to the vegetables. You wont be able to resist them!
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.
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Lemon Rosemary Coconut Oil Roasted Vegetables
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you like coconut oil? How do you like to prepare or serve your vegetables?
i love roasting my veggies but have never done so with coconut oil! I have huge jars of the stuff to use and know I have a very very healthy excuse to use it up – especially since I eat my veggies everyday. :) That knife is gorgeous Averie! And yes, I love the handle too! You always manage to make veggies look so gorgeous! Brussels sprouts are my favorite kind of veggie to roast (along with carrots!)
I have huge jars of it, too. And I made something with it. You’re going to die. If ONLY I could get some sunlight. Been cloudy since Monday. I have lost 3+ days of photo shoots due to weather. Dying over here. But I baked with it. HEAVEN!
Thanks for the photo compliments. I’ll never get the response to these that I do to cookies…but, every 10 days or so, a little greenery isn’t the worst thing.
Your veggies are BEAUTIFUL! I’ve just recently started using coconut oil. I used it in some pancakes the other day and it was heavenly! Got to try this out – those brussels sprouts look to die for.
Made the PB cookies last night!!! They were so good and I LOVED not having flour all over my kitchen. :)
Can you cut/paste this on that post? https://www.loveveggiesandyoga.com/2013/01/peanut-butter-chocolate-chunk-cookies.html
“Made the PB cookies last night!!! They were so good and I LOVED not having flour all over my kitchen. :)”
I am SO Glad you tried them! YAY!
And you’re gonna love roasting veggies with them. Adds such a great flavor and taste. Rich and satisfying!
I want alllllllllll of those veggies on my tongue.
I am all about roasted veggies these days – I like to make a big batch at the beginning of the week and incorporate them into as many meals as possible.
Exactly! I keep the leftovers in tupperwares and just dump them onto salads. Even though they lose the fresh-roasted factor, the flavor is still good!
I love roasted vegetables, so simple and quick to make. Coconut oil is fabulous isn’t it?
Gorgeous knife, jaw dropping price! Wow.
I love it so much! It’s such a multi-tasker from lotion to veggie-roasting oil!
These look wonderful, so bright and colorful. And great list of simple, whole ingredients!
This is your kind of dish!
So, I love roasted veggies and I love using coconut oil…but for some reason I have never tried roasted veggies in coconut oil!! Oddly enough I also have lemon juice and some fresh rosemary…looks like I know what is going in my oven in the near future! Thanks for the great idea :)
Well isn’t that a stroke of luck! Keep me posted if you try them!
Roasted veggies are our go-to dinner side, but I’ve never tried coconut oil. Great idea Averie!
You’ll LOVE coconut oil. You need it, seriously! I can see you really adoring it!
Oh those veggies sound perfect. I’ve just started using the coconut oil. I’ve not roasted any veggies with it yet, but have used it in baking. That knife is gorgeous. Is it weird saying that about a knife??? LOL
Not weird & I felt the same way! And I have been baking with it too, so awesome. And I am surprised you weren’t into it for years or that you havent roasted with it. You’re in for a big treat!
I LOVE roasted vegetables and just in the last few months my husband and I really have discovered coconut oil for us. Like, we knew about it, but only now do we love it and use it ALL the time. It’s so warm here in Thailand so it’s always liquid. And sometimes I even rub it over my dry skin. It smells so good an it soo soothing…oops..off topic…
That’s funny that it’s always a liquid. When I’m in Aruba, that’s how I feel about everything there! Things always melt! But in San Diego, not so much. Which is nice for photography since my chocolate doesnt melt everywhere!
Ahh…I know what you mean. In non air-conditioned rooms there is only so much time to take pictures of anything with chocolate before its all over the place :)
YUM and a half! I haven’t tried coconut oil before but this makes me want to!
I never would have thought to combine rosemary and coconut oil! Thanks for the idea :)
Roasted vegetables are truly the best–nicely browned and caramelized from a hot oven. I’ve made your PB roasted carrots a few times already this month. I’ve been using big crinkle cut carrot slices and they really hold onto that sauce. My husband thought they were sweet potatoes! I was actually planning on roasting some Brussels sprouts this weekend, so I think I’ll go the lemon rosemary route for seasoning and invite another bag of carrots and some broccoli to the party! Love, love, love that knife!
PB roasted carrots with the crinkle cutter so they hold onto the sauce – great thinking! I need to do that! And you know with roasted veggies, they are always the same, but you can make them new and fresh, so to speak. Which is what I tried to do with these. Sometimes the simplest things like a perfectly roasted B. Sprout are the best!
I love roasting my veggies! Brings out such a sweet flavor. And the rosemary and coconut oil? That’s pure genius right there!!
YUM! I made roasted olive oil and rosemary butternut squash recently–it was delicious! I am definitely trying this combo soon. I really need to remember to use lemon more often. It can subtly brighten a dish and add new flair to common ingredients. I’ve also been using coconut oil more and more. Great idea–Thanks!
Olive oil and rosemary butternut squash sounds nice and I bet with coconut oil, it would be amazing, too!
and lemon, yes – it just adds that pop of brightness that food needs sometimes!
Averie, such vibrant and tasty looking roasted veggies ~ now you KNOW i’ll be trying this recipe :)
This is so you, all the way!