Sheet Pan Pistachio Crusted Cod with Fall Vegetables
Ingredients
- 1 medium red onion
- 1 pound Brussels sprouts
- 1 pound sweet potatoes (about 2 medium)
- 3 tablespoons plus 1 teaspoon olive oil, divided
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup shelled, roasted, and salted pistachios
- 1 clove garlic
- 4 (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)
- 2 tablespoons Dijon mustard
Instructions
Sheet Pan Pistachio-Crusted Cod with Fall Vegetables serves 8 original recipe by The Kitchn.
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