Roasted Cod with Carrots and Brussels Sprouts
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
Instructions
Roasted Cod with Carrots and Brussels Sprouts serves 4 original recipe by Food Network.
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