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Sheet Pan Salmon with Caramelized Winter Veggies
VIEW FROM GREAT ISLAND13Ingredients
40Minutes
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Ingredients
US|METRIC
3 SERVINGS
- brussels sprouts (about 10, trimmed and halved)
- 1 bunch carrots (about 6 slender rainbow, trimmed and peeled)
- 12 oz. potatoes (small multicolored, I used fingerling halved lengthwise)
- 3 parsley root (slender, or parsnip, trimmed and peeled)
- 1 Japanese eggplant (or 1/2 regular eggplant, cut into roughly 2 inch chunks)
- 3 hot peppers (such as jalapeno or Fresno, halved lengthwise)
- olive oil
- salt
- cracked black pepper
- 3 slices salmon (approximately 1/3 pound each)
- 9 slices of lemon (thin)
- honey (optional:, or marmalade to brush over the salmon)
- fresh thyme (or dill)
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