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.
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