A few months ago when I accidentally ran out of balsamic vinegar I decided to switch up my normal roasted green beans recipe and use coconut oil instead.
I'm so glad I did.
I was roasting a whole chicken at the time and wanted to throw a pan of veggies into the oven in the last thirty minutes or so.
I'm lazy like that. :)
So I grabbed my jar of coconut oil, melted a few teaspoons and eyeballed my favorite spices.
I was slightly concerned the coconut taste would overpower the green beans, but it didn't. The coconut added a slightly sweet and buttery flavor to the green beans and I had NO problem gobbling them up.
That's what happens when you roast veggies.
They disappear into your belly.
With no leftovers in sight.
Needless to say, this has made it's way into my monthly meal rotation.