THUNDER BAY – Our friends at Foodland Ontario have a tasty one-pan dinner that is super easy to make! Place everything on the baking sheet, toss with a delicious maple mustard and roast!
Preparation Time: 10 minutes
Roasting Time: 45 minutes
3 large Ontario Carrots, cut into 1-inch (2.5 cm)
3 Ontario Parsnips, cut into 1-inch (2.5 cm)
2 Ontario Leeks, cut into 1-inch (2.5 cm) pieces
1 Ontario Red Onion, cut into wedges
6 Ontario Rainbow Trout Fillets, with skin (about 150 g each)
1/2 cup (125 mL) Ontario Maple Syrup
1/4 cup (50 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) each salt and pepper
2 cloves Ontario Garlic, minced
On large parchment paper-lined rimmed baking sheet, spread carrots, parsnips, leeks and red onion in single layer.
Maple Mixture: In medium bowl, whisk together maple syrup, Dijon mustard, vinegar, salt, pepper and garlic. Reserve 1/4 cup (50 mL) of the maple mixture. Set aside.
Spoon remaining maple mixture over vegetables; toss well to coat.
Roast in 375°F (190°C) oven for 30 minutes, stirring once. Remove from oven and place fillets, skin side down on top of vegetables. Brush reserved maple mixture over fillets letting any maple mixture run down onto vegetables. Return baking sheet to oven and roast until trout is cooked and vegetables are tender, about 15 minutes.
PROTEIN: 31 grams
FAT: 8 grams
CARBOHYDRATE: 40 grams
FIBRE: 4 grams
SODIUM: 530 mg