Baked cod with carrots and Brussels sprouts

Ingredients:

• 700 g Brussels sprouts, trimmed and halved
• 4 carrots, halved lengthwise and cut into 2.5cm pieces.
• 2 red onions, cut into 1cm wide wedges.
• 3 slices bacon, finely chopped
• 2 tsp fresh thyme + 4 sprigs
• 3 tbsp. l. olive oil
• 4 fillets of Pacific cod without skin (170 g each)
• 2 tbsp chopped fresh parsley
• Lemon wedges for serving

Preparation:

1. Place a rimmed baking sheet on the top shelf of the oven and preheat to 450°F (245°C).
2. In a large bowl, combine the Brussels sprouts, carrots, red onion, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper.
3. Place vegetables on the hot baking sheet and roast until vegetables are tender and beginning to brown around the edges, about 20 minutes.
4. Season the cod with salt and black pepper and brush with the remaining 1 tablespoon of olive oil. Arrange the cod fillets on top of the vegetables, spacing them about 5 cm apart, and top each with a sprig of thyme.
5. Bake until fish is cooked through and Brussels sprouts are browned, 8 to 10 minutes.
6. Discard the thyme sprigs. Sprinkle the cod and vegetables with parsley and serve with lemon wedges.