Lemon rosemary roasted vegetables
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
juice of half of one lemon
salt and pepper, to taste
1. Preheat oven to 425F. Place vegetables on tray.
2. Drizzle with 2 tablespoons melted coconut oil or if solid, sprinkle small pea-sized pieces haphazardly over the vegetables and toss vegetables to coat.
3. Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired.
4. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway through cooking.
5. Add 1 to 2 additional tablespoons coconut oil, or as necessary, if they look dry when flipping.
6. 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.
Balsamic Oven-Roasted Green Beans
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of genuine extra virgin olive oil
Sea Salt, to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar
Pre-heat the oven to 425 degrees. Wash, dry and trim off the green bean ends. Snap or cut each bean in half. I did this because I wanted the beans smaller for the salad I was serving it over. If you'd prefer, you can leave the beans whole. If desired, line a large baking sheet or roasting pan with aluminum foil (this is optional) and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper.
Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp-tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 minutes so there would be a bit more caramelization.
Roasted Garlic Brussel Sprouts
· 1 pound brussels sprouts, halved
· 2-3 tablespoons EVOO
· 1 tablespoon minced garlic
· 2 tablespoons aged balsamic vinegar
· ½ teaspoon sea salt
1. First, preheat oven to 375ºF.
2. Then, prep Brussels sprouts by washing and patting dry. Slice off the end and then slice in half. Place on a large baking sheet.
3. Drizzle with a generous amount of EVOO and sprinkle on minced garlic, balsamic vinegar, and sea salt.
4. Using your hands, toss Brussels to make sure that everything is evenly coated and spiced.
5. Place in oven for 23-27 minutes.