want to know what this is?
this is roasted vegetable gloriousness!
brad requested a repeat of the roasted vegetable puff that i made the other night, and since i am obsessed with roasted vegetables, i was happy to fulfill that request! 
first, i got out all of my veggies & washed + chopped them, which took almost an hour*.
*it probably doesn’t help that i’m super anal and needed to wash up between vegetables and keep the kitchen from becoming too much of a disaster while i’m cooking!
i roasted:
- green peppers
- onions
- mushrooms
- cauliflower
- sweet potatoes
- regular potatoes
and the star of the show…. brussels sprouts!
i was able to bring a lot of brussels home from the garden on tuesday and i was so excited to eat them – i’ve been waiting all summer for them to be ready!!
but really, what made them the star was how i roasted them.
preheat oven to 400*
wash brussels sprouts and halve any large ones.
then, toss the sprouts in the secret ingredient….
tropical traditions coconut oil*!!!
i also sprinkled them with sea salt and roasted for 40 minutes, flipping once.
the verdict?
oh my gosh so good!
this was my first time roasting vegetables in coconut oil and now i’m kicking myself for not trying it sooner! i can only imagine how delicious winter squash and sweet potatoes will be when tossed in this stuff.
i really liked the slight sweetness the oil gave to the bitter brussels sprouts. it was the perfect way to roast them!
i’ve also used the coconut oil to cook socca pancakes – yum! it gives them a delicious hint of sweetness, and in my nut butters (i especially love it in cashew butter! – but careful, you only need about 1 tsp for a whole batch.).
i roasted the rest of the vegetables my normal way (just in case i didn’t like the coconut oil method – silly me!): spray veggies with oil, sprinkle with 21 seasoning salute, and roast away.
we have so many leftover veggies! hooray, i can’t wait to eat them again tonight – especially those brussels sprouts!
want to know more about coconut oil?
- coconut oil is a great oil to use in cooking & has been used for thousands of years in climates native to coconuts
- it is safe for use at higher cooking temperatures than other oils, which often alter their fatty acid chains at high temperatures (i’m looking at you, olive oil!)
- it is high in saturated fat
- it is very sable and will last up to two years or more
and tropical traditions gold label coconut oil:
- is a truly unrefined oil
- it is made from organic coconuts within 24-48 hours of harvesting
- the coconut meat is shredded and cold pressed
- it is never heat treated and contains no trans fats
thanks, tropical traditions, for letting me review the coconut oil – i love it!
*full disclosure: tropical traditions sent me this jar of coconut oil free of charge to try and to review if i wanted to do so. as always, all opinions presented on the blog are my own.
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have you ever used coconut oil in your cooking?
what did you use it for?
{ 5 comments… read them below or add one }
NEVER used in my cooking… just baking and nut butters!!
BUT it is a must in my pantry! 
Looks delicious!
beautiful veggies! i’m not a huge coconut fan, but i do like coconut milk in my curry…i don’t like coconut water…trying to decide if i would like the oil version.
Mmm those veggies look delish!
How did you melt the (solid) oil to toss with the veggies? I just bought my first big tub of coconut oil and am trying to fine more uses. LOVE roasted veggies!
i usually melt it on the stove – i warm some water in a saucepan and place the jar of coconut oil inside. in the summer, mine is liquid, so i don’t have to warm it!