Rosemary Roasted Veggies with Essential Oils

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Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Ingredients :

  • 4-6 cups veggies of your choice  (potatoes , carrots, purple onion, oriental eggplant, small zucchinis, Mushrooms … ) Feel free to create your own combinations !!!! 
  • 3 Tbs olive, coconut or sunflower oil
  • 2-4 drops quality lemon essential oil By Queen Lynn Brands
  • 2-4 drops quality rosemary essential oil By Queen Lynn Brands
  • Other essential oils can be used according to your preference, such as basil, clove, cassia, coriander, ginger, marjoram, cinnamon, oregano, peppermint or thyme …
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • ½ tsp sea salt


Instructions :

  1. Clean and chop veggies into bite sized pieces.
  2. Spread a thin layer of oil along the bottom and sides of a 9×13 or larger glass baking dish.
  3. In a liquid measuring cup, add the cooking oil then drop in the essential oils and whisk to distribute the essential oils evenly.
  4. Sprinkle the remaining spices into the oil mixture and whisk again. Drizzle the oils and spices over the veggies and stir until evenly coated.
  5. Cover the veggies with foil
  6. Roast at 400°F for 25-35 minutes, depending on how well done you prefer your veggies, stirring every 10 minutes.
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