Sheet-Pan Maple–Mustard Steelhead + Roasted Brussels Sprouts & Fuji Apple–Cabbage Slaw
A bright, wintery sheet-pan dinner: steelhead roasts quickly alongside Brussels sprouts, then gets finished with a maple–mustard glaze and a crunchy apple-cabbage slaw. (No beets/citrus like your recent steelhead meal.)
Back to full listIngredients
- Fresh Steelhead Trout Fillet 1 lb (2 portions) $11.99 sale (reg $13.99)
- Kroger® Brussels Sprouts BIG DEAL! (24 oz) or Brussels Sprouts Halves (12 oz) ~1 lb total $6.00 (24 oz) or $3.99 (12 oz)
- Organic Green Cabbage or Organic Red Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
- Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thin-sliced/julienned $4.99
- Dijon mustard 2 tbsp
- Maple syrup 1–1 1/2 tbsp
- Apple cider vinegar 2 tbsp
- Olive oil 2–3 tbsp
- Salt & black pepper to taste
- Optional: fresh dill (if you have) 1 tbsp chopped
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Roast sprouts: Halve Brussels sprouts if needed. Toss with 1–1 1/2 tbsp olive oil, salt, pepper. Roast 12 minutes.
- Add steelhead: Push sprouts to the sides. Place steelhead in the center, skin-side down. Season with salt and pepper. Roast 8–12 minutes more, until it flakes and sprouts are browned.
- Glaze: Mix Dijon + maple + 1 tbsp vinegar. Brush on steelhead for the last 2 minutes (or right after roasting for a brighter bite).
- Slaw: Shred cabbage; toss with apple. Dress with 1 tbsp olive oil + 1 tbsp vinegar + salt/pepper (add dill if using).
- Serve: Steelhead with roasted sprouts and apple-cabbage slaw.
Health notes: High protein + omega-3s; lots of fiber from sprouts/cabbage. Keep maple modest if watching sugar.
Drink pairing: WA Chardonnay (unoaked) or a crisp pilsner.