Ginger Roasted Vegetables

1. 1

   Preheat oven to 425.

2. 2

   Wash broccoli, onion and carrots.

3. 3

   Cut carrots julienne style (or into thin strips).

4. 4

   Cut off stems of broccoli, leaving as much stem attached as you like.

5. 5

   Peel onion and cut into thin strips (like onion rings but thinner or just cut them to your preference).

6. 6

   Cut off a knob of ginger and then cut off the skin (or use a peeler. I'm lazy and just cut it off). Mince it and set aside.

7. 7

   Throw all the vegetable into a plastic bag, and throw in your oil. Seal the bag and toss around until the vegetables are coated.

8. 8

   Throw the coated vegetables onto a cookie sheet with parchment paper or foil (or just use a nonstick pan) and sprinkle on the fresh ginger.

9. 9

   Throw the veggies into the oven for about 20 minutes.

10. 10

    After about 20 minutes, turn the veggies over, and cook another 20-30 minutes or until edges are slightly brown and crisp.

11. 11

    Add salt and pepper at the end if you think it needs it. Sometimes they are so sweet that I don't see a need.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.