Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, gluten-free)

Name: Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, gluten-free)
Ingredients: 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; half of one lemon, squeezed for the juice; salt and pepper, to taste

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, gluten-free) was pinched from <a href="http://www.loveveggiesandyoga.com/2013/01/lemon-rosemary-coconut-oil-roasted-vegetables.html" target="_blank">www.loveveggiesandyoga.com.</a>

"Lemon and rosemary is a favorite flavor pairing and add a gentle pop of brightness to the vegetables. The coconut oil adds depth of flavor, richness, and makes the vegetables satisfying. If you don't enjoy coconut oil, roast with another oil. No one will complain about eating their vegetables when they're made like this...."

INGREDIENTS

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2 cups baby carrots or trimmed carrots

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1 cup Brussels sprouts, halved

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1 cup green beans, trimmed

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1 cup broccoli florets

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about 4 tablespoons coconut oil, divided; melted or softened

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2 tablespoons fresh rosemary, chopped

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half of one lemon, squeezed for the juice

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salt and pepper, to taste

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