Lemon Rosemary Roasted Vegetables in Coconut Oil
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 over greens like arugula, spinach or even dandelion. And for dinner, buy an organic, pasture-raised roast chicken, and you’ll have a quick, healthy, delicious meal. Add a green salad and some lentils (Lentils are so good for you, and the red lentils cook in about 5 minutes.)and you’ve got a weekday feast!
Ingredients:
- 1 bunch carrots, un-peeled, trimmed and halved (save the carrot tops – they’ll make a great salad or for a smoothie)
- 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, squeezed for the juice
- Zest of a lemon
- Sea salt and cracked black pepper, to taste
Preparation:
In an oven, heated to 425F, 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 3-4 days.
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!
