Ginger Roasted Vegetables

Directions

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!