A Big Bowl of Comfort
This recipe is a whole bunch of random, y’all. Roasted broccoli, potatoes, and chickpeas with a honey-dijon dressing, topped with Honeycrisp apples and melted cheddar cheese.
I’m not going to lie. I had a craving and I went with it. It turned out just as I imagined too; warm, comforting, and satisfying.
But what in the world do you call a dish like this?
I still don’t know, hence the title above.
I’m going to go ahead and blame my random cravings on the fact that I turn 30 tomorrow. The child in me asked for cheesy comfort food with sweet Honeycrisps and I obliged.
Even though it might sound like it, I’m not upset about saying goodbye to my 20’s. I’m actually really excited for what the next decade holds.
New aches and pains. A baseline mammogram. More grey hair. Oh my…I’m only kidding. It really will be great. Better than great!
As long as I keep squeezing in a little green with my comfort food then I think I ought to hold up okay, right?
I’m not sure exactly what’s on the agenda for my birthday but I do know that I’ll be taking a day off from the kitchen to let someone else do the cooking for a change. If it’s one lesson I need to take with me into my 30’s, it’s learning to take time to relax and enjoy life a little more.
So wherever you are and whatever you find yourself doing this weekend, I hope you take some time to just relax. Whether it be curled up with a good book or a big bowl of comfort food. Happy weekend, friends!
4 cups broccoli florets
4 cups diced red potatoes
1 can (15 ounces) garbanzo beans, drained and rinsed
2 tablespoons high heat oil for roasting (I used sunflower oil)
salt & pepper to taste
2 Honeycrisp apples, diced
1 cup shredded cheddar cheese
2 tablespoons Dijon mustard
1 teaspoon raw honey
1 tablespoon apple cider vinegar
1/2 tablespoon olive oil
- Preheat the oven to 400°F and line a baking sheet with parchment paper (you can also use a baking dish for roasting).
- Arrange the potatoes on the baking sheet and toss with one tablespoon of oil and salt & pepper. Bake in the oven for 20 minutes.
- Remove the potatoes from the oven then add the chickpeas and toss with 1/2 tablespoon of oil. Then place them back in the oven to cook for 10 minutes.
- Remove the pan from the oven and then add the broccoli. If it doesn’t fit then you can just place it on a separate baking dish and leave the potatoes and chickpeas in the oven. Roast the broccoli for 20 minutes while allowing the potatoes and chickpeas to continue to cook as well.
- Meanwhile prepare the dressing and dice the apples. Once the veggies are done, distribute them into separate bowls and turn the oven to broil. Top the bowls with the dressing and apples, sprinkle with cheddar cheese and then place them on a cookie sheet to be put in the oven for about 3 minutes so that the cheese melts. Alternatively you can microwave them for 30 seconds to melt the cheese. If you opted to broil them, be sure to handle the bowls with mitts. Serve warm and dig in!