Sheet pan dinners are so easy to prepare and very healthy.
Course: Main Course
Servings: 4
EQUIPMENT
1-2 sheet pans lined with foil
Ingredients
Chermoula Sauce
1tspcoriander seeds
1tspcumin seeds
3garlic cloves, crushed
3/4cupolive oilextra virgin
1tsplemon zest
1/4cuplemon juice
1tspsmoked paprika
1/2tspsalt
2cups fresh cilantro, leaves and some stems
1cupfresh parsley, leaves and some stems
1/2cupfresh mint leaves
1/4tspcrushed red chilies
Sheet Pan
4tbspolive oil
1tspsmoked paprika
1 tsp onion powder
1tspsalt
1 1/2poundspeeled and deveined large shrimp16-20 count
1/2tsp pepper
1tspgarlic powder
1largered onion, chopped
3cupsyellow zucchini or patty pan squash, chopped
1 1/2cupcherry tomatoes, halved
3cupsrainbow chard, roughly chopped
3cupsbrussels sprouts, quartered
Instructions
Chermoula Sauce
Place coriander and cumin seeds in a small pan over med-low heat, stirring occasionally, until slightly toasted and fragrant. Let cool, then crush slightly with the back of a spoon.
In a blender or food processor, add the crushed toasted seeds, garlic, olive oil, lemon zest, lemon juice, paprika, salt, cilantro, parsley and mint. Pulse until well blended but slightly chunky. Stir in crushed chilies.
Sheet Pan
Preheat oven to 350 degrees
Add smoked paprika, onion powder, garlic powder, salt and pepper to a small bowl and stir to combine. In a large bowl add 2 tbsp olive oil and 1/2 the seasoning and mix. Arrange prawns evenly to baking sheet. Next arrange vegetables on cookie sheet. Drizzle remaining olive oil and seasoning on top of veggies.
Bake for 30 minutes. Serve with chermoula on the side.
Notes
This recipe makes about 1 cup of chermoula. Enough for left overs and it tastes even better the next day! Delicious with all seafood as well as chicken.
Cut the veggies in pieces similar to the size of your shrimp. This encourages even cooking.