Nutrition per serving may change if servings are adjusted.
12 ounces fingerling potatoes, halved lengthwise (quartered, if large)
2 tablespoons plus 1 teaspoon olive oil, divided
1 pound fresh green beans, trimmed
1 pound fresh or frozen peeled and deveined medium shrimp, thawed
¼ cup thinly sliced shallots
4 cloves garlic, minced
2 tablespoons sherry vinegar
2 tablespoons honey
1 teaspoon ground pepper
½ teaspoon salt
3 tablespoons chopped fresh Italian parsley
2 tablespoons pine nuts, toasted
Preheat oven to 400°F. Line a large shallow baking pan with nonstick foil. Toss potatoes with 1 tablespoon of the oil in a large bowl. Spread potatoes in the prepared pan. Roast 10 minutes.
Toss green beans with 1 tablespoon oil in the same large bowl. Add beans to potatoes in pan. Roast 15 minutes more or until vegetables are tender.
Meanwhile, rinse shrimp; pat dry. Heat the remaining 1 teaspoon oil over medium heat in a large skillet. Add shallots and garlic; cook and stir 2 to 3 minutes or until shallots are tender. Add shrimp, sherry vinegar, honey, pepper and salt. Cook and stir 1 to 2 minutes more or until shrimp are opaque.
To serve, combine roasted vegetables and shrimp mixture. Sprinkle with parsley and pine nuts.