Who doesn’t love a carb?!

They can be dangerous like dating a bad boy or eating ice cream while allegedly sleepwalking into the kitchen at 2am.

I found a NY Times recipe online and bent it to my will, eliminating the carbs.

I enjoy roasted, toasted Brussel Sprouts.

I combined it with Cauliflower Gnocchi from Trader Joe’s to create a delicious, inexpensive, easy dish.
All you need is:

• 1 pound Brussels sprouts
• 1 lemon
• ¼ cup extra-virgin olive oil
• Kosher salt and black pepper
• sprinkling of red-pepper flakes
• 1 package Trader Joe’s frozen Cauliflower Gnocchi or refrigerated or boxed potato gnocchi
• 4-5 tablespoons unsalted butter, sliced into 6 pieces
• ½ teaspoon honey
• Freshly grated Parmesan
• Trim and halve the brussels sprouts.
• Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

1. In a 12-inch cast iron skillet, heat 3 tablespoons olive oil over medium heat.
2. Add the brussels sprouts, season with Kosher salt and an ample amount of freshly ground black pepper.
3. Important detail…arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath for about 5 minutes.
   Add a sprinkling of red-pepper flakes, stir and cook until the brussels sprouts are browned and tender, 2 to 3 more minutes.
   Transfer to a bowl.
4. In the same skillet, heat the remaining 1 tablespoon olive oil.
5. Add cauliflower gnocchi which I defrosted and left in refrigerator until 1-2 hours before cooking and then stored at room temperature, add them to the pan and cook, covered until golden brown on one side, (about 3-4 minutes).
6. Add the butter and honey and sauté until the gnocchi  is golden brown.
7. Stir in the brussel sprouts and cook mixture until contents are warm.
8. Serve with grated Parmesan.
9. Watch the fabulous new Netflix series, Lupin, while devouring this delish, easy, quick, inexpensive dish.