Recipe + Photo by Samantha Scott

These oven roasted vegetables with rosemary make for the perfect side dish, savory lunch and even a great snack! I love that it’s quick to make, satisfying and full of flavor. The added rosemary fills the kitchen with such a lovely aroma too. Customize this recipe to your taste with your favorite vegetables and enjoy!


  • 1 cup fresh broccoli florets
  • 1 cup cauliflower florets
  • 1 cup baby carrots
  • 2 cups brussel sprouts
  • ¼ cup melted plant based butter or Nutiva Organic Butter Flavour Coconut Oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2-4 organic rosemary sprigs


  • Fresh lemon cut in half and roasted with the vegetables for extra flavor.
  • Garlic cloves roasted with the vegetables for a richer garlic flavor.
  • Potatoes cut into bite-sized chunks.


  • Preheat the oven to 375 degrees F.
  • Line a baking sheet with parchment paper; set aside.
  • Cut all vegetables into bite-sized pieces. Spread the vegetables out in a single layer across the baking sheet. Try not to overlap pieces for best roasting results.
  • Melt the butter. Drizzle or spoon the melted butter across the tops of the vegetables, coating each piece.
  • Sprinkle the vegetables with the garlic powder, sea salt and pepper.
  • Roast for approximately 15 minutes or until charring and browning begin to show on the edges of the vegetables.  
  • Allow to cool then serve immediately. Store leftovers in an airtight container.

Suggested Vegan Action Certified Products to try with this recipe:

  • Nutiva has an Organic Butter Flavor Coconut Oil