You’re welcome; it was fun. Glad you are back!
Some carbs are good for low carb eating: veggies! I am on a Yuge roasted veggie kick right now. Every other day I fill at least one cookie sheet lined with silicone sheet with chopped something or other. A little olive oil and sea salt and into a 400 degree oven until there’s a tiny bit of char. In my oven, on bake, rack more than halfway down, it’s about 25-30 minutes depending on the veggies. Eaten fresh and warm from the oven or cooled and used in a salad, they are practically candy to me.
The simplest (and cheapest) veggies work so well. I like to use one veggie at a time, buy a mess of them and do the whole tray. I don’t want to worry about different cook times for different veggies. Slice a cabbage into little wedges. Or chop radishes in half. Sweet potatoes. Sliced onions. You almost can’t go wrong. I did turnips, fresh carrots (the ones that are sold with their tops on - they are soooooo much better), and yellow beets this week.
All caramelized into deliciousness.
All carb, all healthy!
Yes, you remind me that we’ve got two lbs. of asparagus in the fridge! the first we’ve bought this year.
We put it on a sheet pan, pour some olive oil over and salt/pepper. Veg carbs are often negligible, especially when you figure in the fiber count.
I did thinly sliced Brussel sprouts that way. Toss with EVOO and some kosher salt and spread onto a cookie sheet lined with a Silpat or nonstick foil. And when they get a little golden on the edges finish with a spritz of balsamic vinegar. SO good!