Maple-Balsamic Glazed Cod with Butternut Mash & Roasted Brussels Sprouts
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Maple-Balsamic Glazed Cod with Butternut Mash & Roasted Brussels Sprouts

Maple-Balsamic Glazed Cod with Butternut Mash & Roasted Brussels Sprouts

Real maple syrup, tart balsamic, and woodsy thyme team up for a delicious glaze over flaky cod. Mashed into velvety butternut squash, sour cream adds both tang and creaminess. Nutty roasted Brussels sprouts finish off this perfectly seasonal dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

10 ounce

Cod Fillets

(Contains Fish)

8 ounce

Brussels Sprouts

8 ounce

Butternut Squash

¼ ounce


1 ounce

Sour Cream

(Contains Milk)

2 tablespoon

Balsamic Vinegar

1 unit

Maple Syrup

Not included in your delivery

4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories354 kcal
Energy (kJ)1481 kJ
Fat12 g
Saturated Fat2 g
Carbohydrate33 g
Sugar14 g
Dietary Fiber7 g
Protein30 g
Sodium122 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Dish
Small Bowl



Prep the ingredients: Preheat oven to 400 degrees. Trim and halve the Brussels sprouts lengthwise. Strip the thyme leaves from the stems and roughly chop the leaves.


Boil the squash: Place the butternut squash in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil for 20-25 minutes, until fork-tender.

Roast the Brussels Sprouts

Roast the Brussels sprouts: Meanwhile, toss the Brussels sprouts on a baking sheet with 1 tablespoon oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, tossing halfway through cooking, until golden brown and tender.


Make the maple-balsamic glaze: In a small bowl, combine 1 tablespoon maple syrup, 1 tablespoon balsamic, and the thyme. Season with salt and pepper. HINT: Save the remaining maple syrup for breakfast!

Mash the squash

Mash the squash: When the butternut squash is fork-tender, drain, reserving ½ cup cooking liquid. Return the squash to the same pot, then mash with a fork or potato masher until smooth. Mix in 1 tablespoon sour cream and as much reserved cooking liquid as is necessary to achieve a creamy consistency. Season with salt and pepper, then cover and keep warm until the rest of the meal is ready.

Cook the cod

Cook the Cod: Heat 1 teaspoon oil in a medium pan over medium heat. Season the cod on all sides with salt and pepper. Add the cod to the pan and cook 2-3 minutes on the first side. Carefully flip the fish, then pour the maple-balsamic glaze over top. Cook the cod for another 2-3 minutes, continually spooning the glaze over the fish, until cooked through and opaque in the middle.


Plate the butternut mash and roasted Brussels sprouts, then top with the maple-balsamic glazed cod. Drizzle any remaining glaze over the cod and enjoy!

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