Roasted Winter Bowl

I know this recipe says it's for winter, but truth be told: I eat it all year round. My husband and I crafted this recipe by combining and altering two recipes that we already loved (found here and here) to create this completely satisfying meal.

Make it with gnocchi for a hearty full meal, or nix those little puffs of potato for an amazing side that is also gluten-free and paleo-friendly. The secret is entirely the walnuts. They are incredibly delicious and impart their toastiness on the veggies as they roast in the oven.

I've won over many a family member and friend with this winner. It's my weeknight go-to when I need something quick, easy, and comforting. 

Happy COOKing!

The Recipe: 

Makes 4 Servings as a meal

Makes 8 servings as a side

 Ingredients

• (1)  small head cauliflower, cut into small florets
• (1) small head of broccoli, cut into florets
• (3/4) cup walnuts, lightly chopped
• (15)  fresh sage leaves, chopped or torn into small pieces
• (4)  tablespoons grapeseed oil, for roasting
• (1) tablespoon olive oil, for drizzling
• Sea salt and freshly ground black pepper to taste
• (1)  pound  gnocchi (*optional - fresh or frozen)
• Freshly grated Pecorino Romano (*optional)

Directions

1. Heat oven to 400ºF
2. In a large bowl, toss the broccoli, cauliflower, walnuts, sage, grapeseed oil, sea salt, and black pepper.
3. Transfer to (2) cookie sheets
4. Roast, tossing once, until the broccoli and cauliflower is golden brown and tender, 15 – 18 minutes. (Be careful not to burn the walnuts)
5. *Optional: While the broccoli, cauliflower, and walnuts are roasting, cook the gnocchi according to the package directions, drain, and reserve some of the cooking liquid.
6. Remove  the roasting pans from the oven and toss the cooked gnocchi with the broccoli, cauliflower, and walnuts in a large bowl.
7. Spoon the mixture into individual bowls, sprinkle with some Pecorino Romano if desired and drizzle with fruity olive oil.   
8. If you have any leftovers, pour a few tablespoons of the gnocchi cooking liquid over the top to help keep them moist in the fridge. It should keep for 2-3 days refrigerated. 

Helpful Health: 
This recipe showcases the two powerhouse vegetables of broccoli and cauliflower with some flavor enhancement with tons of toasty walnuts and fresh wintery sage. Both broccoli and cauliflower are considered cruciferous vegetables (which also includes arugula, bok choy, kale, brussels sprouts, collard greens, and even wasabi).  Cruciferous veggies are dense with nutrients such as carotenoids, folate, and vitamins C, E, and K. Plus, they have the benefit that many vegetables share of natural fiber and minerals.  Compounds from cruciferous vegetables have shown in animal studies to help protect cells from DNA damage, inactivate carcinogens, inhibit tumor blood vessel formation (angiogenesis), and have anti-inflammatory properties.

Walnuts are also  packed with healthy benefits. Walnuts contain high amounts of omega-3 fats and polyphenols - which are phytochemicals that have antioxidant properties! There is ongoing research related to walnuts and their specific health benefits, and though the results are still too inconclusive to draw generalizations, the current results do seem promising.  Several animal studies  have shown that a diet containing walnuts may slow or prevent the growth of breast and prostate cancers!

Helpful Health information was adapted from the National Cancer Institute and The American Institute for Cancer Research.