Maple-Balsamic Glazed Cod with Butternut Mash & Roasted Brussels Sprouts
Real maple syrup, tart balsamic, and woodsy thyme team up for a delicious glaze over flaky cod. Mashed into velvety butternut squash, sour cream adds both tang and creaminess. Nutty roasted Brussels sprouts finish off this perfectly seasonal dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Cod Fillets
(Contains Fish)
8 ounce
Brussels Sprouts
8 ounce
Butternut Squash
¼ ounce
Thyme
1 ounce
Sour Cream
(Contains Milk)
2 tablespoon
Balsamic Vinegar
1 unit
Maple Syrup
Not included in your delivery
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep the ingredients: Preheat oven to 400 degrees. Trim and halve the Brussels sprouts lengthwise. Strip the thyme leaves from the stems and roughly chop the leaves.
Boil the squash: Place the butternut squash in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil for 20-25 minutes, until fork-tender.
Roast the Brussels sprouts: Meanwhile, toss the Brussels sprouts on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, tossing halfway through cooking, until golden brown and tender.
Make the maple-balsamic glaze: In a small bowl, combine 1 tablespoon maple syrup, 1 tablespoon balsamic, and the thyme. Season with salt and pepper. HINT: Save the remaining maple syrup for breakfast!
Mash the squash: When the butternut squash is fork-tender, drain, reserving ½ cup cooking liquid. Return the squash to the same pot, then mash with a fork or potato masher until smooth. Mix in 1 tablespoon sour cream and as much reserved cooking liquid as is necessary to achieve a creamy consistency. Season with salt and pepper, then cover and keep warm until the rest of the meal is ready.
Cook the Cod: Heat 1 teaspoon oil in a medium pan over medium heat. Season the cod on all sides with salt and pepper. Add the cod to the pan and cook 2-3 minutes on the first side. Carefully flip the fish, then pour the maple-balsamic glaze over top. Cook the cod for another 2-3 minutes, continually spooning the glaze over the fish, until cooked through and opaque in the middle.
Plate the butternut mash and roasted Brussels sprouts, then top with the maple-balsamic glazed cod. Drizzle any remaining glaze over the cod and enjoy!
