Roasted Cod with Carrots and Brussels Sprouts

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 4 carrots, halved lengthwise and cut into 1-inch pieces
  • 2 red onions, cut into 1/2-inch wedges
  • 3 slices bacon, chopped
  • 2 teaspoons fresh thyme, plus 4 sprigs
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 6 -ounce skinless Pacific cod fillets
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving
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


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