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Ingredients
- 1 bunch Broccoli, Fresh (or A 1 Pound Bag Of Frozen, Thawed)
- 1 whole Onion
- 5 whole Carrots
- 1 whole Ginger (i.e. 1 Knob, Minced)
- 2 Tablespoons Oil, (preferably Canola)
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
Details
Servings 4
Adapted from thepioneerwoman.com
Preparation
Step 1
Preheat oven to 425.
Wash broccoli, onion and carrots.
Cut carrots julienne style (or into thin strips).
Cut off stems of broccoli, leaving as much stem attached as you like.
Peel onion and cut into thin strips (like onion rings but thinner or just cut them to your preference).
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.
Throw all the vegetable into a plastic bag, and throw in your oil. Seal the bag and toss around until the vegetables are coated.
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.
Throw the veggies into the oven for about 20 minutes.
After about 20 minutes, turn the veggies over, and cook another 20-30 minutes or until edges are slightly brown and crisp.
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.
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