Who is ready for a quick & easy meal all made on a single sheet pan? Better yet, this meal will leave you with plenty of roasted veggie leftovers that will work in any salad, served with any protein, re-heated with eggs for breakfast, the list goes on and on.

4 servings

Ingredients

• ½ of a butternut squash, cut into 1-inch pieces
• 2 Granny Smith apples, peeled, cored and chopped
• 2 fennel bulbs, halved lengthwise, cored and chopped; fronds set aside and chopped
• 2 leeks, white and pale green parts only, halved horizontally, thinly sliced and washed
• ½ cup dried cranberries
• 6 tablespoons Tessemae’s Lemon Garlic
• coarse salt and freshly black pepper
• 4 cod fillets

Directions

1. Heat oven to 450 degrees. Place parchment paper on two rimmed baking sheets and divide squash, apple, fennel pieces, leeks and cranberries between them. Drizzle each pan with 2 tablespoons Tessemae's Lemon Garlic and season to taste with salt and pepper, toss to combine. Roast veggies until lightly browned, rotating and stirring halfway through cook time, about 30 minutes.
2. Meanwhile, rub cod with remaining 2 tablespoons Tessemae's Lemon Garlic and sprinkle with salt and pepper.
3. Remove veggies from oven and scrape them onto a serving platter. Heat broiler. Place cod fillets on one baking sheet, then broil fish until just cooked through, about 5-7 minutes. Sprinkle fish with reserved fennel fronds and serve immediately.