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

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

recipe by

180
calories
9
ingredients
4
servings
3.625

Click to save recipe for later!

Ingredients

2 cups baby carrots or trimmed carrots
1 cup brussels sprouts halved
1 cup green beans trimmed
4 tbsps coconut oil divided; melted or softened
2 tbsps fresh rosemary chopped
1/2 lemon

Nutrition Facts

180
calories
14
g fat
5
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 5
SmartPoints: 9