Instructions

1. Remove the bottom of the Bok Choy and then cut it in half and then in thin strips or after cutting the bottom off, continue to chop it from the bottom all the way through to the green tops.
2. Slice carrots into thin ribbons using a mandoline slicer or veggie peeler. You could spiralize them if you like.
3. Slice brussels sprouts thinly (I manage to sneak them into meals if I chop them thinly)
4. Spread your veggies on a parchment lined baking sheet (parchment makes for easy clean-up).
5. Drizzle with Avocado Oil (or AIP compliant oil of choice. I prefer avocado for its higher smoke point)
6. Sprinkle with a pinch of Himalayan Salt (go easy - it doesn't take much to over-salt veggies cooked like this)
7. Since I add so little of each of the garlic, onion and optional ginger powder (depending on what veg you're using or what you're serving it with you may not want to use ginger) and pepper, I don't include measurements - just a light sprinkle over the sheet of veg.
8. Use your hands to massage oil and spices through the veggies.
9. COOKING METHOD #1 - ROASTING - I typically cook this recipe at the same time as my main dish, and have found it works well at a variety of temps and durations. I look along with salmon for 20 mins at 400 degrees. If you've got something going at a higher temp and longer cooking time, just toss the pan in at about 15-20 mins before your cooking time is up.
   COOKING METHOD #2 - BROILER - If you're only firing up the oven for the veg, try cooking under the broiler at about 500 degrees for 15mins or until cooked to your liking. Don't have the pan too close to the element/fire and be sure to watch for burning. Stir and flip veggies a few times throughout cooking time to ensure even cooking.