• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Halve, peel, and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.

• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic, and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on top rack for 5 minutes (you’ll add the Brussels sprouts then).

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add Brussels sprouts to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add Brussels sprouts to a second baking sheet and roast on middle rack.) • Return sheet to top rack until Brussels sprouts and potatoes are browned and tender, 15-18 minutes more.

• While Brussels sprouts and potatoes roast, pat trout* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, 5-6 minutes. • Flip trout; continue cooking until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. • Stir in mustard, stock concentrate, honey, and ¼ cup water (1/3 cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in sour cream, half the chopped dill, juice from one lemon wedge, and 1 TBSP butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.

• Carefully toss Brussels sprouts with a pinch of lemon zest to taste. • Divide potatoes, Brussels sprouts, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side. ***Trout is fully cooked when internal temperature reaches 145°.***