Sheet-Pan Maple-Mustard Haddock with Roasted Brussels & Red Onion
This quick and easy low-carb sheet-pan dinner pairs flaky haddock fillets with roasted Brussels sprouts and sweet red onion, all tossed in a tangy maple-mustard glaze. Perfect for busy weeknights, it comes together in under 20 minutes with minimal cleanup.
- 4 6-oz pieces haddock fillets
- 3 cups Brussels sprouts, halved
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp sugar-free maple syrup
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Advertisement
Instructions
Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together olive oil, Dijon mustard, sugar-free maple syrup, lemon juice, garlic powder, salt, and black pepper.
⏱️ 1 minuteToss Brussels sprouts and red onion slices on the prepared sheet pan with half the maple-mustard mixture. Spread out in an even layer.
⏱️ 1 minuteNestle haddock fillets among the vegetables. Brush fillets with remaining maple-mustard glaze.
⏱️ 1 minuteRoast for 10 minutes, or until haddock is opaque and flakes easily, and vegetables are golden and tender.
⏱️ 10 minutes 🌡️ 450°FGarnish with chopped parsley if desired and serve immediately.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
