Roast crucifers

Guess what, lucky reader? It's a two-blog day!

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

I usually steam brussels sprouts and toss them with a vinaigrette.  I use a delicious recipe given to me by a dear friend at my bridal shower that I should probably share with you in the future. I was curious if they'd taste good roasted, too, deducing that if other crucifers (like cauliflower) were delicious roasted, they would be, too.  Turns out I was right!  I still can't decide which recipe I like better.  This one is good for a cold winter's night when you want something hot and filling.  It is especially good for a cold night in late winter, when you're feeling a little frumpy after eating sweets all day everyday from Thanksgiving to Epiphany and beyond. The mustard gives them a nice tang.

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.