Get dinner on the table quick with this flavorful and wholesome sheet pan recipe. If you want to ensure your veggies roast to a nice crisp texture, you can use two pans instead of one to create more space and prevent the veggies from steam cooking.
- Large baking sheet
- 3/4 lb large shrimp
- 1.5 lbs Little Potatoes, quartered
- 1 head broccoli, chopped
- 2 Tbsp unsalted butter, melted
- 2 medium garlic cloves, minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 small lemon, juiced
- 1 Tbsp fresh parsley, chopped (optional)
Preheat oven to 400 °F.
Toss potatoes and broccoli with butter and garlic on a large baking tray (or use two baking sheets to create space between potatoes and florets). Sprinkle with salt and pepper.
Bake potatoes and broccoli for 15 to 20 minutes or until potatoes begin to give when pierced with a fork.
Add shrimp to baking tray and toss with potatoes and shrimp. Bake for 5 to 7 more minutes or until shrimp is pink and firm to indicate it is fully cooked.
Serves immediately with optional lemon juice and a sprinkle of chopped parsley if desired.