Description
A vibrant, one-pan meal featuring succulent lemon herb shrimp paired with caramelized Brussels sprouts, sweet potatoes, butternut squash, and carrots for a hearty, flavorful dish.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1 lb Brussels sprouts, halved
- 1 medium sweet potato, cubed
- 1 cup butternut squash, cubed
- 2 carrots, sliced
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, and carrots with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until caramelized and tender.
- In a bowl, combine shrimp with remaining 1 tbsp olive oil, garlic, lemon juice, lemon zest, thyme, oregano, salt, and pepper. Let marinate for 10 minutes.
- Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
- Add roasted vegetables to the skillet with the shrimp, tossing gently to combine. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.