Put a rimmed baking sheet in the upper third of
the oven and preheat to 475 degrees F. Toss the
Brussels sprouts, carrots, red onions, bacon,
thyme leaves, 2 tablespoons olive oil, 1/2
teaspoon salt and a few grinds of pepper in a
large bowl. Spread on the hot baking sheet and
roast until the vegetables are tender and start
browning around the edges, about 20 minutes.
Season the cod all over with salt and pepper
and brush with the remaining 1 tablespoon olive
oil. Arrange the cod fillets about 2 inches
apart on top of the vegetables and top each
with a thyme sprig. Roast until the fish is
just cooked through and the Brussels sprouts
are browned, 8 to 10 minutes. Discard the thyme
sprigs. Sprinkle the cod and vegetables with
the parsley and serve with lemon wedges.
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