1 pound Brussels sprouts, trimmed and halved 1 large red onion, cut into 1-inch wedges, stem ends left intact 2 tablespoons olive oil Kosher salt and black pepper 2 tablespoons pure maple syrup 2 tablespoons whole-grain mustard 1.5 lbs skinless salmon fillet, cut into 4 pieces lemon wedges, for serving Directions:
1. Heat oven to 450 degrees F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15-20 minutes. 2. Meanwhile, in a small bowl, mix together the maple syrup, mustard, and 1/4 teaspoon each salt and pepper. After the vegetables have been cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6-8 minutes. 3. Serve the salmon with the vegetables and lemon wedges. Recipe
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