Lemon Rosemary Roasted Vegetables

For an easy quick week-night dinner or lunch-on-the-go, make this big batch of roasted vegetables on Sunday, and then store in an air-tight container. They taste great warm or even room temperature. For a lunch, serve in a lettuce wrap, with a couple of eggs cooked your favorite way, or over greens with a little quinoa or brown rice. And for dinner buy a pasture-raised roasted chicken, you’ll have a quick, healthy, delicious meal. 

Lemon Rosemary Roasted Vegetables
Serves 8
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 bunch carrots, un-peeled, trimmed and halved
  2. 1 butternut squash, peeled, cut into 1/2 inch chunks
  3. 3 medium zucchini, thickly sliced
  4. 1 pound Brussels sprouts, cored and halved
  5. 2 cups green beans, trimmed
  6. 2 cup broccoli, florets and stems
  7. 2 cup cauliflower, florets and stems
  8. 2 large onions, thickly sliced
  9. 4 tablespoons coconut oil, divided; melted or softened
  10. 3 springs or 3 tablespoons fresh rosemary, chopped
  11. 1 lemon, juiced
  12. Zest of a lemon
  13. Sea salt, black pepper, to taste
Instructions
  1. Preheat the oven to 425°F.
  2. Place vegetables on tray, lined with parchment paper or greased with coconut oil.
  3. Drizzle 3 tablespoons of melted coconut oil over the vegetables and toss vegetables to coat.
  4. Sprinkle with rosemary, salt, pepper, and lemon zest.
  5. Squeeze the juice from the lemon over the vegetables, and bake for about 35-45 minutes, until they are tender and lightly charred, flipping them over midway through cooking.
  6. Drizzle the last tablespoon of coconut oil after you’ve flipped them.
  7. Arrange on a platter. They can be served directly from the oven.
  8. Any leftovers will keep for about 4-5 days.
Notes
  1. Use any vegetables that are fresh, in season, and organic, any variety of these vegetables works well, add red and yellow bell peppers, eggplant, tomatoes, mushrooms, whatever appeals to you!
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