Maple Glazed Trout with Wild Rice Pilaf and Honey-Glazed Carrots

Step 1: Prepare the Trout

Season the trout fillets with salt and pepper.

• 4 (6 ounce) trout fillets
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 2: Make the Wild Rice Pilaf

In a saucepan, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce heat to low. Simmer for 30-35 minutes until rice is tender. Fluff with a fork.

• 1 cup wild rice
• 2 cups water

Step 3: Roast the Carrots

Preheat oven to 400°F. Toss the carrot halves with olive oil, honey, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes, until tender and caramelized.

• 1 pound carrots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 2 tablespoons honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 4: Sauté the Aromatics

In a skillet, sauté the diced onion and sliced mushrooms in olive oil over medium heat until softened, about 5-7 minutes.

• 1 yellow onion, diced
• 1 cup sliced mushrooms
• 2 tablespoons olive oil

Step 5: Glaze the Trout

In a small bowl, whisk together the maple syrup and olive oil. Place the trout fillets in a baking dish and brush the maple glaze over the top.

• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 4 (6 ounce) trout fillets

Step 6: Bake the Trout

Bake the trout at 400°F for 12-15 minutes, or until the fish flakes easily with a fork.

Step 7: Finish the Dish

Fluff the wild rice pilaf and stir in the sautéed onions and mushrooms. Serve the maple glazed trout on top of the wild rice pilaf, with the honey-glazed carrots on the side.