Lemon Rosemary Roasted Vegetables


  • 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


  1. Preheat oven to 220°C. Line a baking sheet with 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).
  2. Drizzle with 2 tablespoons melted coconut oil or if solid, sprinkle small pea-sized pieces haphazardly over the vegetables and toss vegetables to coat.
  3. Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired.
  4. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway through cooking.
  5. Add 1 to 2 additional tablespoons coconut oil, or as necessary, if they look dry when flipping.
  6. 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.

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