How to Cook Brussels Sprouts with Dijon-Roasted Salmon
THIS is how to cook Brussels sprouts–coated with a Dijon-maple dressing and roasted until just tender and caramelized. Kiss mushy smelly Brussels sprouts good-bye, add salmon to the pan, and say hello to this easy healthy dinner.
How to Cook Brussels Sprouts
I’ve found when cooking for people that Brussels sprouts are one of the “most hated” vegetables of all time. My favorite way to make them delicious is to roast them. Coated in a Dijon-maple dressing, they are deliciously sweet and perfectly mustard-y, and sure to win over any Brussels sprouts hater. When shopping for Brussels sprouts, try to pick out sprouts that are roughly the same size. That way they will cook evenly. If you don’t have a choice in size, when preparing them cut the larger ones in half, and leave the smaller ones whole.
How to Cut Butternut Squash
While we’re at it, let’s talk about how to handle that winter squash that’s been sitting on your counter for months. While pre-cut butternut squash is all the rage these days, I think it’s worth it to cut the squash yourself, as it has more flavor this way. To peel the squash, I use a super sharp peeler like one of these. Another option is to peel it like a canteloupe, down the sides. My favorite way to scrape out the seeds on the inside is with a grapefruit spoon, which is a narrowly shaped spoon with serration around the outside. I use these for much more than grapefruit eating in my kitchen!
Sheet Pan Dinners
An easy healthy dinner couldn’t be simpler than this sheet pan dinner. Just toss all ingredients–salmon, Brussels sprouts, and butternut squash with the same dressing, and roast until cooked through! The veggies take a little longer to cook than the fish, so just give them a head start in the oven. In just 35 minutes, you’ll be patting yourself on the back as cries of “YES!”, “OMG!”, “THIS IS SO GOOD!” are ringing through the air.
Weekly Meal Plans
Not that this dish needs anything on the side, but if you’re so inclined, this salad would make a terrific accompaniment. If you’re in a soup mood, this one would be a good match. Learn how to incorporate this sheet pan dinner into your weekly meal plans, and it’s sure to become a regular in the rotation!
Dijon-Roasted Salmon with Brussels Sprouts & Butternut Squash
- 1/2 pound Brussels sprouts
- 1/2 medium butternut squash
- 2 cloves garlic
- 1 lemon
- 1 1/2 teaspoons fine sea salt
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds wild salmon (one large fillet or four separate fillets is fine)
- Preheat oven to 400 degrees F.
- Trim Brussels sprouts and cut any larger ones in half (you want all veggies roughly the same size). Peel butternut squash and cut into small cubes, similar to the size of the Brussels sprouts. Mince garlic and place in small bowl with the juice of 1/2 lemon. Thinly slice other 1/2 of lemon.
- To the minced garlic and lemon juice, add salt, mustard, maple syrup, thyme, olive oil, and pepper. Whisk to combine. Lightly coat the Brussels sprouts and squash with half of this mixture and place on rimmed baking sheet. Bake for 10-12 minutes.
- Coat the fish with the remaining mustard mixture, and cover with lemon slices. When Brussels sprouts and squash are getting soft, add the fish to the sheet tray and bake until fish is cooked through (time will depend on the thickness of the fish).