before you add the fish and sprouts. The benefit of
yukon gold potatoes
extra virgin olive oil
Spread the potatoes out on a rimmed baking sheet and toss with oil, salt and pepper. Roast in the oven for 35-40 minutes, tossing again half way through. Meanwhile mix together the mustard, honey, smoked paprika, and oil in a small bowl until well combined. Dredge the fish in the mustard sauce and place on a greased rimmed baking sheet. Clean and dry the Brussles sprouts then cut the large ones in half so that they are all bite size.Toss the Brussels sprouts in the remaining mustard sauce and spread them out on the baking sheet with the fish. Place in the oven for 15 minutes. The fish should flake easily with a fork when done. Serve fish, potatoes, and sprouts together.
Add prosciutto with oil to sprouts mixture, tossing to combine. Add brusselssprouts, tossing to coat. In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper
On the same baking sheet spread out the potatoes and carrots (if you want to keep them totally separate, feel free to use a separate baking pan for the brussel sprouts but since I try to keep dishes to a minimum I just picked them out for the photo)
I roasted them with a bit of olive oil and balsamic vinegar. But I leave it up to you to experiment with the veggies of your choice, like broccoli, cauliflower, carrots, mushrooms, possibilities are endless