Real Simple: Feb 2012
1 lb brussels sprouts, trimmed and halved
1 large red onion, cut into 1 inch wedges, stem ends left intact
2 Tb olive oil
Kosher salt and blak pepper
2 Tb. pure maple syrup
2 Tb. whole grain mustard
1 1/2 lbs. skinless salmon filet, cut into 4 pieces
lemon wedges for serving
heat oven to 450 degrees, with racks in the upper and lower thirds. On a rimmed baking sheet, toss the brussels sprouts and onion with the oil, 1/2 tsp salt and 1/4 tsp pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 - 20 minutes.
meanwhile, in a small bowl, mix together the maple syrup, mustard, and 1/2 tsp each salt and pepper. After the vegetables have 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 througout, 6 - 8 minutes.
Serve the salmon with the vegetables and lemone wedges.
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...