Ingredients
2 medium Yukon Gold potatoes, cut into wedges3 large fresh Brussels sprouts, thinly sliced3 large radishes, thinly sliced1 cup fresh sugar snap peas, cut into 1/2-inch pieces1 small carrot, thinly sliced2 tablespoons butter, melted1/2 teaspoon garlic salt1/2 teaspoon pepper2 tilapia fillets (6 ounces each) 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1/8 teaspoon salt1 tablespoon butter, softenedOptional: Lemon wedges and tartar sauce
Preparation
Preheat oven to 450°. Line a 15x10x1-in. baking pan with foil; grease foil.
In a large bowl, combine the first 5 ingredients. Add melted butter, garlic salt and pepper; toss to coat. Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.
Remove from oven; preheat broiler. Arrange vegetables on 1 side of sheet pan. Add fish to other side. Sprinkle fillets with tarragon and salt; dot with softened butter. Broil 4-5 in. from heat until fish flakes easily with a fork, about 5 minutes. If desired, serve with lemon wedges and tartar sauce.
