Find The Recipe:
Sheet Pan Veggies and Seafood
Ingredients:
- 1 pound mixed seafood (shrimp, scallops, or your choice)
- 1 pound assorted vegetables (bell peppers, cherry tomatoes, zucchini, etc.)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (oregano, thyme, or rosemary)
- Salt and pepper to taste
- Lemon wedges for serving
Calories per serving (approximate): 300 kcal
Steps:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Wash and chop assorted vegetables into bite-sized pieces. Arrange them on a sheet pan.
- Season Seafood: In a bowl, toss the seafood with olive oil, minced garlic, dried herbs, salt, and pepper.
- Assemble on Sheet Pan: Spread the seasoned seafood over the vegetables on the sheet pan, creating an even layer.
- Roast: Roast in the preheated oven for 15-20 minutes or until the seafood is cooked through and the vegetables are tender and slightly caramelized.
- Serve: Squeeze fresh lemon wedges over the sheet pan mix before serving. Divide onto plates and enjoy the delicious combination of perfectly roasted veggies and succulent seafood.
Note: Feel free to experiment with different vegetable and seafood combinations or add a splash of balsamic glaze for an extra layer of flavor.
*Recipe on video and text may differ from each other!
How to cook Sheet Pan Veggies and Seafood:
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