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

www.averiecooks.com

INGREDIENTS

2 cups

baby carrots

1 cup

broccoli florets

1 cup

brussels sprouts

4 tbsp

coconut oil

2 tbsp

fresh rosemary

1 cup

green beans

1

juice of lemon

4 servings

salt and pepper

View Detailed Directions