Tonight I made some delicious and simple roast cruciferous veggies. I purchased cauliflower and brussels sprouts the other day at the store with ambitions of making two separate dishes. Naturally, I thought up a way to combine the two ingredients into one dish and save myself some time. Time that I proceeded to spend taking pictures of the cat playing a kazoo:
O, don't mind Dapper Dan, he's just practicin' the katzoo |
So, without further ado: Roast Crucifers (Brussels Sprouts and Cauliflower)
Preheat your oven to 400.
Rinse 1/2 head cauliflower and ~1/2 lb brussels sprouts
Cut the cauliflower into florets and place in a large roasting pan. Don't worry if the florets are uneven in size--they'll cook unevenly, but it's nice when you have some little crunchy ones and some big soft ones.
Cut the stems off the brussel sprouts, cut them in half lengthwise, and add them to the pan.
Slice a sweet onion into medium sized wedges (a little < 1cm thick) and add it to the pan.
Drizzle with oil. I used avocado oil. Enough to coat the veggies lightly.
Drizzle with mustard. I used spicy brown.
Sprinkle on whole cumin seeds. Fun fact: these are super cheap in the Hispanic foods section of Walmart.
Season with salt and pepper to taste.
Pre-tossing |
Toss the whole thing to coat the veggies.
Roast for ~45" at 400 or until the cauliflower starts to brown and can be readily pierced with a fork.
Toss occasionally as it cooks.
Juice it up to 450 if you're getting impatient at the end.
2 comments:
I do love roasted Brussels sprouts...I usually just sprinkle them with olive oil and garlic, Kosher salt and black pepper. They turn into magic goodness to eat.
I love the pics of Dan. Thanks for the laughs.
Yay! Thanks for the visit!
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