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 actually have some lemons in my fridge waiting to be put to use! And I love coconut oil. I agree you can definitely taste the coconut flavor (or at least the brand I use, Kelapo), but I love it. And a little bit goes such a long way! Yum, definitely making these veggies.
Yes you can taste it in all types, really. Anyone who says they can’t are trying to pull a fast one I think. But I LIKE to taste it. If I didn’t, I’d use like..canola oil!
Lemon, coconut, and rosemary sound like a delicious (and aromatic) combination! I’ve recently been really into carrots, which I haven’t been before but I don’t understand why not. The colors in these photos are so pretty and make me excited to get roasting!
Averie, I recognized the French Baking mat:-)
It is so popular in France, and a wonderful gift idea. (I was thinking of assempling a baking kit for an american friend and your pictures remind me what I could add to it…)
Thank you again!
Greetings!
I was searching for roasted vegitable recipes… What a find!!
I’m working on this right now:-)
Soo delicious!!
This dish looks so amazing! I love roasted veggies and I love coconut oil, but for some reason I’ve never tried roasting veggies with coconut oil. As always, your photos are amazing!
My kind of recipe! I have never cooked with coconut oil, but sounds like I must try! I am so coveting that cute pink knife right now :)
No matter what I make for dinner, I ALWAYS want roasted veggies to go with it, and I definitely get in a rut of using the same spices and seasonings over and over. I love the use of coconut oil and lemon. Looks delicious!
This dish sounds AMAZING! I am new to coconut oil. What type do you use? I’ve heard of virgin, refined, organic, etc. so I didn’t know which kind/brand you preferred.
Generally I use Tropical Traditions brand, which is virgin unrefined and organic. Do some googling and research as there are lots of choices but I really don’t think you can go wrong with most any!
Oooo, that’s good! My type of food! I love to dress up my food in coconut oil. One thing is missing in this recipe (for my taste) – garlic, but I know you don’t like either garlic nor onion. :)
Good knife is a must in everyone’s kitchen. I think many young cooks become frustrated doing prep work for their meals just because their knife is dull. I couldn’t agree more with Kathleen FLinn: “The sharper your knives the less you cry”. Knife is an essential tool, and can even safe people’s lives. If I am ever on a deserted island, two things I want to have: a good knife and a fire starter, and I’ll survive! :)
Your desert island items sound about right to me!
Your knife looks awesome! Is that a weird thing to say?!? no..okay good! ;)
I just roasted some carrots the other day using olive oil, don’t know why I didn’t think of using coconut oil to roast before, but I will definitely give it a shot soon.
Not weird but ikwym :)
And yes, try the coconut oil next time!
OMG! I just made these today, sooooo amazing! Thank you! Good call on the coconut oil
I am glad that you made them…already! Wow, that was fast! And so glad to hear they were a big hit! Woot! :)
OMG! I just made these, sooooo amazing! Thank you!
Thank you, Averie for your how-tos of roasting veggies with coconut oil.
My mother was diagnosed with preAlzheimer’s and is currently in a home.
My darling husband did some research and discovered that coconut oil is a great memory booster.
Your recipe is getting sent to my sister, father and step-mother.
And will be used in the Ninja Baker’s kitchen!
Coconut oil is so good for so many medical/health challenges and there’s almost nothing that I can think of that it wouldn’t help! Unlike other fats, foods, etc. It has so much going for it! Best of luck to your family, mother, and getting through this challenging time!
I’m late to the whole coconut oil trend, but I’m excited to try it out. Great to know that it can be used in savouries and veggies too! Also, I love everything about coconut- the flavour, and that Hawaiian Tropic scent. Does it truly work it’s magic on my nemesis, Brussels sprouts? :D
Hot little knife btw!
I baked with it, too. Now if the weather would only get sunny, I could get some good pics taken and post them :) You’ll love that recipe!
“my nemesis, Brussels sprouts?”<-- LOL at nemesis
I love cooking with coconut oil. It has such a high heat index that it is great for roasting and stir frying things. My family is not super crazy about it, but every now and again I sneak a bit in and they are none the wiser! :-)
Your veggies look incredible. Would you believe that I have not had a single brussel sprout in, oh, maybe 15 years?! But, they look good. I just need to get them. I have a feeling I would be the only one eating them in this house, though. ;-) I, too, use coconut oil for my hair. I will put it all over dry and twist it up and clean house and what not. Then rinse it out and my hair is so hydrated!
Beautiful knife. Wow. I have the same knife set that I have had for years. They are not so pretty, but they work great! Yours is awesome and I must admit, it sure looks nice to have something that works so well for cutting and chopping!
You haven’t had a bruss sprout in 15 years?! That’s crazy, knowing what I know about you since you are a vegetarian and eat tons of greenery! But hey, I haven’t had certain things in years, either. But off the top of my head, can’t say what :)
My family is confused sometimes when I cook with coconut oil. Sometimes they taste it, sometimes they don’t. They like it though, so it’s not a biggie if I use it. But they’re a little baffled :) I make so much stuff that they can’t keep it straight!
I just bought a jar of coconut oil a few months ago and am so surprised at how much I’ve used it! It’s definitely a new favorite, esp for sweet potatoes & kabocha squash.
LOVE the beautiful vibrant vegetable photos.
I love it on sweet taters and squash too!