Roasted Brown Butter Honey Garlic Carrots

Ingredients

2 pounds large carrots cut into 2 inch pieces

1/2 cup butter

3 Tablespoons honey

2 garlic cloves chopped

salt and peppe

parsley chopped for garnish

Instructions

1. Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
2. In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large buttered baking sheet. Season with salt and pepper.
3. Bake for 15-20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley. Serve immediately.

Recipe Notes

Cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes.

Creamy Potato Salad with Bacon

 

Ingredients

3 pounds small red new potatoes (about 24)

kosher salt and black pepper

8 slices bacon

1/2 cup mayonnaise

1/4 cup sour cream

3 tablespoons white wine vinegar

4 stalks celery, thinly sliced

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

Directions

Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.

In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

MEXICAN “RICE”

Ingredients

10 ounces fresh cauliflower, grated

1/2 medium 1 small onion, slivered

2 1/2 ounces

2-3 tablespoons butter or oil or a combination

1/2 cup salsa

1/8 teaspoon garlic powder

3/4 teaspoon salt, or to taste

1/4 teaspoon pepper

1/8 teaspoon granular Splenda

Directions

In a large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Makes 6 servings Can be frozen

Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs