Roasted Carrots with Garlic and Onion

1-2 pounds new baby carrots, ends trimmed to 1" and scrubbed well
extra virgin olive oil 
new baby onion or 2-3 green onions sliced very thin
2 large cloves garlic, minced
kosher salt, to taste
cayenne pepper, to taste

Preheat the oven to 400 degrees. Place the clean carrots in a large mixing bowl and drizzle with oil. Toss with your hands to coat thoroughly. Add the onions, garlic and spices. Toss well to coat the carrots with the little bits of onion, garlic and spices. Spread the carrots across a silpat lined or foil lined baking sheet and top with any onions or garlic remaining in the bowl. Sprinkle with additional salt if desired.

Bake for 15 minutes, or until the carrots are tender when pressed with a fork. Enjoy!

Caramelized Brussels Sprouts

1 tablespoon olive oil
1 large clove garlic, minced
20 small brussels sprouts, sliced as thinly as possible
1/4 teaspoon kosher salt
2 tablespoons brown sugar, I used dark brown, but light or dark should work

Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!

I appologize for being gone so long..

 

 

 

 

We moved last and I just got wifi back today..

 

Thanks , Mz Bizkit  :)

 

Fried Okra

• Approx 4 Cups Okra (fresh or frozen, sliced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup cornmeal (self rising or plain)
• 1/4 cup vegetable oil

Thaw okra. Sprinkle cornmeal over okra. Salt and pepper to taste. Stir okra to cover with cornmeal. Heat approx. 1/4 cup oil in skillet until hot. Dip okra from bowl with slotted spoon into oil. (Leave the extra cornmeal in the bowl and throw away.) Stir occasionally and cook until okra is brown and crisp. Take out of oil with slotted spoon.