Roasted Garlic and Olive Oil Asparagus

I am totally addicted to this.  It's smoky and delicious and so simple to make.

INGREDIENTS

1 pound of Asparagus; washed, ends trimmed

3 cloves of garlic crushed

2 Tablespoons extra virgin olive oil

Sea Salt

Ground Pepper

INSTRUCTIONS

Preheat oven to 425 degrees

Toss the Asparagus, Garlic and Olive oil in a large boil to coat

Place on baking sheet in a single layer and sprinkle with Salt and Pepper.

Roast in oven for 18 - 20 minutes or until tender with some charred sections, this is what gives it the smokey flavor

Garnish with Lemon slices

Shaved Brussels Sprouts (Vegetarian / Low Carb)

Vegetarian / Low Carb

Ingredients

1 pound of fresh Brussels Sprouts, washed with outer leaves removed

2 Tablespoons of Salted Butter

3 Tablespoons of Olive Oil

1 Red Onion Thinly Sliced

6 Garlic Cloves, Thinly Sliced

4 Tablespoons of  Bac'Uns  (Vegetarian Bacon Bits)

2 Tablespoons of Fresh Lemon Juice

Instructions

You can either use a food processor with a slicing blade or a mandolin.  I actually enjoy the mandoline so that is what I chose to use.  If you don't have one, this is a very affordable and handy tool to have in the kitchen.

Swissmar Borner Slicer Plus Mandoline

Slice Brussels Sprouts, garlic and onions thinly.

In a large skillet melt butter with olive oil over medium heat.

Add the onions and saute 3 minutes

Add Garlic and saute 1 minute

Add Brussels Sprouts and saute until tender about 8 - 10 minutes.

Stir in Fresh Lemon juice and Season with Salt and Pepper

Transfer to Serving Bowl and Sprinkle with a few Tablespoons of Bac'un Bits

Coconut Carrot Saute (Vegan / Low Carb)

Ingredients

3 Carrots, peeled and shaved

1 Tablespoon of Coconut Oil

1 Tablespoon of Curry Powder

1 cup of Coconut Milk

1/2 cup of shelled Pistachio Nuts

Juice from 1 lime

Instructions

Peel Carrots and discard the skin.  Using a potato peeler shave the carrots into long "noodle" like strands.

In a medium pan melt coconut oil.  When completely melted add curry powder and saute for 1 minute.

Add shredded carrots and saute 5 minutes.

In a small food processor grind pistachio nuts and then add coconut milk and blend to make a paste.

Add mixture to carrots and cook 5 minutes.

Remove from heat and add juice from one lime.

Season to taste with salt and pepper and serve warm, garnished with a lime slice.