Roasted Cod With Carrots And Brussels Sprouts
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F
2
Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl
3
Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes
4
Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil
5
Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig
6
Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes
7
Discard the thyme sprigs
8
Sprinkle the cod and vegetables with the parsley and serve with lemon wedges
9
Photograph by Ryan Dausch