Best 2 Roasted Cod With Carrots And Brussels Sprouts Recipes

Roasted cod with carrots and brussels sprouts is a light and flavorful seafood dish that can be prepared in under an hour. It is a great recipe for busy weeknights or special occasions alike. Cod is a mild-flavored fish that pairs well with the sweet and earthy flavors of roasted carrots and brussels sprouts. This dish is also a good source of omega-3 fatty acids, protein, and fiber.

Here are our top 2 tried and tested recipes!

ROASTED CARROTS AND BRUSSELS SPROUTS

Roasted Carrots and Brussels Sprouts image

Do ahead and 20 minutes before dinner put them in the oven. There is a difference in the flavor when you finish them in the oven.

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb baby carrots, whole,par cooked
1/2 lb Brussels sprout, trimmed and par cooked
2 teaspoons olive oil
salt and pepper

Steps:

Steam the brussels sprouts& carrots so they are about half cooked.
Put the veggies in a casserole, toss with oil& season and bake in 400F degrees oven for 20 minutes.

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

Tips:

Choose the freshest cod you can find. Look for fish that is firm to the touch and has a mild, briny smell.
Don't overcook the cod. Cod is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
Roast the vegetables until they are tender and slightly caramelized. This will bring out their natural sweetness and flavor.
Use good quality olive oil. Extra virgin olive oil is the best choice for this recipe. It has a rich flavor that will complement the cod and vegetables.
Season the dish to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, if desired.

Conclusion:

Roasted cod with carrots and Brussels sprouts is a healthy and delicious meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and flavorful roasted vegetables, this dish is sure to please everyone at the table.