Coconut Oil Roasted Vegetables
A healthy and flavorful side dish that makes use of expired coconut oil. Ensure the coconut oil is not rancid before using.
10
Prep Time (min)
20
Cook Time (min)
30
Total Time (min)
4
Servings
Ingredients
- 2 cups mixed vegetables (e.g., carrots, broccoli, bell peppers)
- 2 tablespoons expired coconut oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried herbs (e.g., thyme, rosemary)
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Preheat the oven to 425°F (220°C).
2
Wash and chop the vegetables into bite-sized pieces.
3
In a large bowl, toss the vegetables with expired coconut oil, salt, pepper, and dried herbs until well coated.
4
Spread the vegetables in a single layer on a baking sheet.
5
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
6
Remove from the oven and let it cool for a few minutes before serving.
7
Serve as a side dish or add to salads or grain bowls.
8
Note: If the coconut oil has an off smell or taste, do not use it.