For this easy sheet-pan dinner, beets get a head start in the oven while you prep the shrimp and kale. For a prettier presentation, leave the shrimp tails intact. Serve this one-pan recipe with a cool glass of rosé. Source: EatingWell Magazine, March/April 2018

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Toss beets with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

  • Toss kale with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the beets on the baking sheet.

  • Sprinkle shrimp with mustard, tarragon and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the shrimp are cooked and the vegetables are tender, 10 to 15 minutes more.

  • Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.

Nutrition Facts

266 calories; 11.1 g total fat; 1.5 g saturated fat; 199 mg cholesterol; 681 mg sodium. 873 mg potassium; 14.8 g carbohydrates; 4.8 g fiber; 8 g sugar; 28.9 g protein; 2663 IU vitamin a iu; 35 mg vitamin c; 172 mcg folate; 141 mg calcium; 2 mg iron; 90 mg magnesium;