Name: Lemon Rosemary Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 bunch carrots (un-peeled, trimmed and halved); 1 butternut squash (peeled, cut into 1/2 inch chunks); 3 medium zucchini (thickly sliced); 1 pound Brussels sprouts (cored and halved); 2 cups green beans (trimmed); 2 cup broccoli (florets and stems); 2 cup cauliflower (florets and stems); 2 large onions (thickly sliced); 4 tablespoons coconut oil (divided; melted or softened); 3 springs or 3 tablespoons fresh rosemary (chopped); 1 lemon (juiced); Zest of a lemon; Sea salt (black pepper, to taste)

Scale

Ingredients

1 bunch carrots (un-peeled, trimmed and halved)
1 butternut squash (peeled, cut into 1/2 inch chunks)
3 medium zucchini (thickly sliced)
1 pound Brussels sprouts (cored and halved)
2 cups green beans (trimmed)
2 cup broccoli (florets and stems)
2 cup cauliflower (florets and stems)
2 large onions (thickly sliced)
4 tablespoons coconut oil (divided; melted or softened)
3 springs or 3 tablespoons fresh rosemary (chopped)
1 lemon (juiced)
Zest of a lemon
Sea salt (black pepper, to taste)

Instructions

Preheat the oven to 425°F.
Place vegetables on tray, lined with parchment paper or greased with coconut oil.
Drizzle 3 tablespoons of melted coconut oil over the vegetables and toss vegetables to coat.
Sprinkle with rosemary, salt, pepper, and lemon zest.
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.
Drizzle the last tablespoon of coconut oil after you’ve flipped them.
Arrange on a platter. They can be served directly from the oven.
Any leftovers will keep for about 4-5 days.

Notes

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!