Monday, September 11, 2017

Roasted Veggies

We try to eat fish regularly, and cod happens to be one of our favorites. But we were getting bored with my usual method of cooking it. You know how I love one-pan dinners. So when I saw Rachel Ray's Roasted Cod with Brussels Sprouts and Carrots, I was all in.

Except I didn't have any Brussels spouts. And I knew we needed a carb. So I added a Roma tomato because they're not overly juicy, and two red-skinned potatoes, which I cut in fairly small chunks.

In the past, I haven't had good results roasting at 475 degrees. So I usually roast things at 400. But for some magic reason, this dish turned out exactly right at 475. Nothing burned, nothing was scorched, nothing was raw or mushy! Even the potatoes, which worried me a bit, were perfectly cooked.

Now Rachel Ray places the cod on top of the vegetables to cook it. You can see from the amount of liquid in the cod pan, just how much they produced. Call me silly, but I didn't want all that fish liquid on my veggies. So I cooked the cod separately, which worked out fine.

These veggies are going to be a regular in my kitchen!

Roasted Cod with Potatoes and Carrots
based on a recipe by Rachel Ray

3 carrots
1-2 Roma tomatoes
1 onion
2 small to medium red-skinned potatoes
3 slices bacon
2-3 tablespoons high temperature-friendly oil like canola
1 teaspoon thyme
1/2+ teaspoon salt
fresh cod

Preheat oven to 475.

Peel the carrots and slice them into one-inch long pieces, cut in half lengthwise. Add to large rimmed pan. Peel onion and quarter. Toss in pan. Slice potatoes in 1/4 inch slices and cut in half. Add to pan. Chop bacon and add to pan. Sprinkle liberally with oil. Sprinkle with thyme and salt. Using a large cooking spoon (or your hands, my preference!), mix everything well in the pan so it's all covered with the oil. Give the pan a good shake to spread out the contents. Roast for 15 minutes. Stir and give a shake again to distribute. Return to oven for fifteen more minutes.

Meanwhile, place the cod in another pan. Lightly coat with oil. Sprinkle with thyme and salt. Add to oven. Set timer for 10 minutes.

Remove from oven, check to be sure fish and potatoes are cooked through. Serve veggies with cod on the side.

Your kitchen will smell heavenly!

Coming in November!


  1. Nice idea! I had a discussion this past weekend with our fish seller about where the heck a cod "loin" comes from--it's the nice fat end of a cod fillet--and came home with a great piece of fish. But we ate it. I'll have to wait to try this recipe!

  2. I always wind up buying an extra 1/4 lb of cod because it shrinks so much when all the water comes out.

  3. looks wonderful! i cannot wait for this release!! thanks

  4. Cod is a favorite here, too. This would work well with salmon. I'd suggest olive oil. Maybe peppers? We are putting more fish in our diet and less red meat. This is a must try. Looks delicious!!

  5. This reminds me of a dish we had when camping with the Girl Scouts.
    Back then there was the meat restrictions for Catholics on Fridays, so this was the go to meal.
    A sheet of foil for each person with a fish fillet and thinly sliced veggies. The package all sealed up and popped into the edge of the coals. I think (it was many years ago) there may have been a drizzle of oil and/or herbs added.
    Good stuff.