Oven Roasted Vegetables with Rosemary

Recipe + photo by Samantha Scott

These Oven Roasted Vegetables with Rosemary make the perfect side dish, delicious lunch, and even a great snack! I love that it’s quick to make, satisfying and full of flavor. The added rosemary also fills the kitchen with such a lovely aroma. Customize this recipe with your favorite vegetables and enjoy!


  • 1 cup fresh broccoli florets
  • 1 cup cauliflower cauliflower
  • 1 cup baby carrots
  • 2 cups Brussels sprouts
  • ¼ cup melted plant-based butter or Nutiva organic butter flavored coconut oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2-4 sprigs of organic rosemary
Optional components
  • Cut fresh lemons in half and stir-fry with vegetables for extra flavor.
  • Garlic cloves stir-fry with vegetables for garlic flavor.
  • Cut potatoes into bite-sized pieces.


  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper; Set aside
  • Cut all vegetables into bite-sized pieces. Spread the vegetables in a single layer across the baking sheet. Try not to overlap the pieces for best roasting results.
  • Melt the butter. Drizzle or spoon melted butter over top of vegetables, coating each piece.
  • Sprinkle the vegetables with garlic powder, sea salt and pepper.
  • Roast for about 15 minutes or until the edges of the vegetables begin to char and brown.
  • Let cool then serve immediately. Store leftovers in an airtight container.

Recommended Vegan Action Certified products to try with this recipe:

  • Nutiva has an organic butter flavored coconut oil

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