Chop up the cauliflower and brussels sprouts into small, bite-sized pieces, and place in a large bowl. Combine the honey and olive oil in cup. Pour the mixture over the vegetables, making sure every piece gets coated in the mixture.

Place the veggies on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast at 375°F for 30-35 minutes. You can bake longer if you like your vegetables cooked more. Sometimes Trey and I like to really torch our vegetables, probably cooking out all the nutrients, I'm sure.

During the last 15 minutes of roasting the vegetables, get the gnocchi ready. Cook in boiling, salted water for 2-3 minutes. The gnocchi should begin to float when they're done. Drain.

In a large skillet, melt the butter. Toss in the minced garlic and cook for 1 minute over medium heat. Now toss in the gnocchi. If they seem to stick to the pan, drizzle in a little olive oil or add a little more butter. Cook for another minute. Toss in the chopped nuts and cook for an additional 2 minutes.

Once the vegetables are ready, toss everything together. Season with a little salt and pepper as needed. Serve with a wedge or two of lemon. Squeeze the juice over everything just before eating.