Bring 1 1/2 cups of water to a boil. While you are waiting for it to boil, cut baby carrots in half, finely chop garlic, and thinly slice white onion. In a jar with a lid, combine the carrots, half of the sliced onions, one clove of chopped garlic, vinegar, agave, 3 Tablespoons water, and a dash of salt, pepper, and red pepper flakes. Close the jar and shake lightly and set in the fridge to marinate. Save the remaining onion and garlic for the Moong beans!

When the water is boiling, add Moong beans, reduce heat to a simmer and cover. This will take 20 minutes to fully cook.

In the meantime, rinse and dry the brussel sprouts. Cut the stems off and then cut in half. Coat the bottom of a non-stick skillet with Olive Oil, a dash of salt and black pepper. Carefully place each halved sprout face down. Adjust to medium/high heat and cover. Cook until the bottoms of the brussel sprouts are brown and crispy, about 5-6 minutes. Add a splash of water, replace cover, and wait for water to absorb. When the water is fully absorbed, remove from heat and generously drizzle honey on top of the cooked brussel sprouts along with red pepper flakes. cover once again until you are ready to serve!

By this time, the Moong beans should be cooked! Add Olive Oil and remaining onion and garlic and a couple dashes of ground Turmeric. Cook on high heat stirring often until fragrant. Add salt and pepper.

In your bowls, serve the Moong Beans, Honey Roasted Brussel Sprouts and Marinated Carrots!