Shrimp, Kale and Beet Sheet Pan Dinner
Ingredients
- 8 oz Beetroot cut in large chunks
- 2 cups Curly kale - stems removed and chopped
- 10 oz Large shrimp - peeled and deveined
- 1 tsp Fresh tarragon - finely chopped
- 1/2 tsp Dry mustard
- 1 1/2 tbsp Sunflower seeds - toasted
Instructions
- Preheat an oven to 425ºF.
- Toss the beets in a little olive oil, season with salt and pepper and spread on to a very lightly oiled rimmed sheet pan. Roast for 15 minutes.
- Toss the kale with 1 1/2 Tbsp of olive oil, season with salt and pepper and stir in with the beets.
- Season the shrimp with tarragon, mustard powder and a little salt and pepper then scatter the shrimp over the top of the vegetables. Bake for a further 15 minutes or until the shrimp is fully cooked,
- Serve in bowls and sprinkle with the toasted sunflower seed kernels.