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?
The irony that you posted this “recipe” on a day that I posted about things that you think are common knowledge – I would have called this one of those things. But like you said,….yeah.
I don’t roast on my silpat though, i do it in my cast iron. Daily. Legitimatly, daily. EVERY.SINGLE.NIGHT. I thought I read you can’t heat the silpat above 425? I do the super fast “roast method”. I stick the veggies in and hit broil on high. 20 minutes, at most, and they are done. Perfect every time.
My silpat is living proof 475F is fine. I mean, maybe it’s not the best but I do it anyway! No issues!
Classic…classic flavors of lemon and rosemary. Love!
Roasted veggies are my favorite, I could inhale the entire pan! :)
I’ve never even thought of using coconut oil! I’ll have to sneak it in and hope my family doesn’t notice. Roasting veggies makes them so much better!
they may notice it; it does have flavor. But just…play dumb :)
I’ve never thought of roasting vegetables with coconut oil. I need to give it a try.
LOVE the vegetables, LOVE the coconut oil, LOVE this recipe! Will be a staple, I could happily eat it every single day. Maybe I will.
Every single day would make you a super healthy lady :)
What a fresh and bright flavor combination. I love the hearty rosemary flavor, and lemon is such a perfect complement. I keep seeing brussels sprouts posted on everyone’s blogs, but I can’t seem to find any here. I’m so jealous!
When I travel for extensive periods, I know how it is not being able to find things that most people think are ‘common’. Good luck!
I love coconut oil! I am usually too impatient to wait on roasted veggies, but they are oh so delicious.
Was just referred to your website and I LOVE !! Those veggies look so delicious. I have Brussels Sprouts about 4-5 days per week -they’re my absolute faves :)
Thanks for saying hi and finding me!
I’ve only ever used coconut oil in baking (which I love), but I’m totally down for trying it with veggies. These roasted veggies look absolutely wonderful. I love the flavor of roasted veggies – nothing beats it! (Well except maybe the flavor of barbecued veggies, but it’s WAY too cold for that around these parts)
And we live in an urban condo. No bbq here! And yes, the flavor is just awesome. Makes even plain jane veggies get a nice little spring in their step! :)
Love the idea of roasting veggies with coconut oil! I’ve got to get my hands on some of the stuff!
This is my kind of recipe! Love the chef knife was well! I can’t get enough roasted veggies these days!
you’re the queen of gorgeous roasted veggies!
That is one babe-arific knife! Gorgeous. And those Brussels looks melt-in-your-mouth…which may be weird for a veggie, but here, it totally fits.
It’s as close to melt in your mouth as veggies get…all glistening with coconut oil :)
First, your photos are so beautiful, the color palette of the veggies is gorgeous. And second, you’ve put my pathetic collection of kitchen knives to shame, I need to step up and get me a real knife.
I thought the photos were really nice, too – for a photo shoot that I never was going to do, but that as I was looking at them on the Silpat I thought, these are too pretty not to take pics of! Veggies will never, ever get me the views/response I get with desserts, but every 10 days or so, at least 1 savory post isn’t awful. We all need to buckle our jeans, right!
I LOVE coconut oil for everything! I recently started using it as a face lotion (just a dab) and my skin is incredibly soft. I’ve roasted carrots in it before, but now I’m excited to try roasted other veggies in it too!!!
I used to rub it on my preggo belly. And on Skylar when she was a baby. That was her baby lotion! And we still use it as lotion!