If you've got a local produce store, this can be one thrifty dish as you can buy only the amount needed for this recipe.
2 medium potatoes, cut into wedges
3 large fresh Brussels sprouts, thinly sliced
3 large radishes, thinly sliced
1 cup fresh sugar snap peas, cut into 1/2-inch pieces
1 small carrot, thinly sliced
2 tablespoons butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tilapia fillets (6 ounces each)
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1 tablespoon butter, softened
Lemon wedges and tartar sauce, optional
Preheat oven to 450°. Line a 15x10x1-in. sheet pan with foil; grease foil.
In a large bowl, combine the first five 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 one 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.