Recipe courtesy of Food Network Kitchen
Save Recipe Print
Roasted Cod with Carrots and Brussels Sprouts
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. 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. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes.

Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges.

Photograph by Ryan Dausch

Categories:

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Miso Glazed Cod

Recipe courtesy of Ellie Krieger

Pan-Fried Cod with Slaw

Recipe courtesy of Food Network Kitchen

Baked Cod with Olives and Limes

Recipe courtesy of Marcela Valladolid

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roast Bacon

Recipe courtesy of Ina Garten

Browse Reviews By Keyword