Lemon Rosemary Coconut Oil Roasted Veggies

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This winter, our dogs had the same issue I did - itchy, scratchy, uncomfortable skin. Since I had read that coconut oil would be a good thing to add to their diet, I picked some up at Trader Joes and started adding it to their food. Little did I know, we would ALL fall in love with the stuff.

The dogs could not get enough of the taste. I'm always thankful for a supplement that I don't have to mask in cheese or shove down their throat. And it did help their skin a lot!

And then I started to use it... not only for my dry skin (just rub it right into your skin!) but also to cook with! It's a healthy oil, and the subtle coconut flavor/smell is amazing.

Roasting veggies with it, though, really make the coconut undertones stand out - especially when paired with lemon and rosemary. And when using coconut oil, the veggies aren't oily at all like when you use other types of oil which makes it the perfect choice to roast with.

To be honest... I could eat vegetables roasted this way every single day and never tire of them. They're bright, fresh, and all that's right with vegetables. Pictured below are just Brussels sprouts but you can also roast asparagus, broccoli, green beans, carrots... really anything that looks tasty at the farmers market!

Lemon Rosemary Coconut Oil Roasted Veggies

4-5 cups favorite vegetables*

2-4 tablespoons coconut oil, divided**

2 tablespoons fresh rosemary, chopped

half of one lemon, squeezed for the juice

salt and pepper, to taste

 

Preheat oven to 425F. Line a baking sheet with a parchment paper or spray with cooking spray. Place vegetables on baking sheet. Drizzle with 2 tablespoons melted coconut oil or if solid, sprinkle small pea-sized pieces over the vegetables and toss vegetables to coat. Sprinkle with rosemary, salt, and pepper. Squeeze the juice from the lemon over the vegetables and bake for about 25 minutes, flipping them halfway 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.

 

*if using broccoli, cut into florets; asparagus, carrots, and green beans, trim; Brussels sprouts, half or even quarter if large

 

**if your home is warm, your coconut oil will be melted and in liquid form. If it's still solid, don't worry about melting it.

 

Source: Averie Cooks