Sheet-Pan Shrimp & Beets
Ingredients:
1 pound small beets, peeled and cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
6 cups chopped kale
1 ¼ pounds extra-large raw shrimp (16-20 count), peeled and deveined
½ teaspoon dry mustard
½ teaspoon dried tarragon
3 tablespoons unsalted sunflower seeds, toasted
DIRECTIONS:
Step 1
Preheat oven to 425 degrees F.
Step 2
Toss beets with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Step 3
Toss kale with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the beets on the baking sheet.
Step 4
Sprinkle shrimp with mustard, tarragon and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the shrimp are cooked and the vegetables are tender, 10 to 15 minutes more.
Step 5
Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp
Nutrition Facts
Serving Size: 1 cup of vegetables & 4 oz shrimp
Per Serving:
266 calories
Protein 29g
Fat 11g
Carbohydrate 15g
Courtesy of Eating Well
