Sheet-Pan Garlicky Shrimp and Veggies

 

Ingredients

• 1/4 c. 

  extra-virgin olive oil, plus more for drizzling

• 3 

  cloves garlic, grated

• 1 tsp. 

  crushed red pepper flakes

• 1/4 c. 

  chopped fresh parsley, plus more for garnish

• Kosher salt

• Freshly ground black pepper

• 1 lb. 

  shrimp, peeled and deveined

• 2 

  yellow onions, peeled and cut into wedges

• 1 

  head broccoli, cut into florets

• 2 

  red bell pepper, seeds and ribs removed, thinly sliced

• 
  

• Directions
  • Preheat oven to 400º. In a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper. Toss in shrimp and set aside to marinate.
  • Meanwhile, on a rimmed half sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper. Spread out in a single layer and roast for 20 minutes.
  • Pour shrimp and marinade over roasted vegetables and toss together. Spread out in a single layer and roast again until shrimp is pink and lightly toasted, 5 minutes. Serve immediately.