Sheet-Pan Shrimp & Beets
Ingredients
- 1 lb small beets, peeled and cut into ½-inch pieces
- 2 Tbsp extra-virgin olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp ground pepper, divided
- 6 cups chopped kale
- 1¼ lb extra-large raw shrimp (16-20 count), peeled and deveined
- ½ tsp dry mustard
- ½ tsp dried tarragon
- 3 Tbsp unsalted sunflower seeds, toasted
Instructions
- Toss beets with 1 Tbsp oil and ¼ tsp each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss kale with the remaining 1 Tbsp oil and ¼ tsp each salt and pepper in the bowl. Stir into the beets on the baking sheet.
- Sprinkle shrimp with mustard, tarragon and the remaining ¼ tsp 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.
- Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
266
|
266
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 29 | 29 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 681 | 681 |
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