Sheet Pan Shrimp and Fall Vegetables

How about a coulpe of shrimp recipes this week. Lets start in the oven with this one.

1 pound multicolor carrots, peeled and chopped

1/2 pound parsnips, peeled and chopped

1 pound tricolor potatoes, quartered

1 medium fennel bulb, cored and sliced

2 medium shallots, sliced

4 cloves garlic, smashed

2 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

5 sprigs fresh thyme

1 pound colossal shrimp (8 to 15ct.) peeled and deveined (tails left on)

Hot sauce and lemon wedges, to serve

Ganish: fresh herbs, crushed red pepper

Preheat oven to 400℉. Line a rimmed baking sheet with foil.

In a large bowl, combine carrots, parsnips, potatoes, fennel, shallot, garlic, 1 tablespoon oil, 1 1/2 teaspoon salt, black pepper, red pepper, and thyme. Spread mixture in an even layer on prepared pan.

Bake until golden brown and tender, 40 to 45 minutes. Leave oven on.

In same bowl, stir together shrimp, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt. Arrange shrimp over vegetables.

Bake until shrimp are pink and firm, about 10 minutes. Serve with hot sauce and lemon wedges. Garnish with herbs and red pepper, if desired.

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Enjoy!!!

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