Sheet Pan Pistachio-Crusted Cod with Fall Vegetables | Recipe Cart
Cod fillets are topped with Dijon and buttery pistachios in this easy, vegetable-packed sheet pan dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Food processor
- Mixing bowl
- Pie dish
- Paper towel
- Plate
- Spatula
- Refrigerator
- Kosher salt grinder
Ingredients
- 1 medium red onion
- 1 pound Brussels sprouts
- 1 pound sweet potatoes (about 2 medium)
- 3 tablespoons plus 1 teaspoon olive oil, divided
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup shelled, roasted, and salted pistachios
- 1 clove garlic
- 4 (3/4-inch-thick) skinless cod fillets (6 to 8 ounces each)
- 2 tablespoons Dijon mustard
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