NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 cup Brussels sprouts

0.5 medium sweet potato

1 cup kale

1 tbsp olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim and halve the Brussels sprouts and peel and cube the sweet potato into half-inch pieces.

• 3

  Place the sprouts and sweet potatoes on the baking sheet, toss with half of the olive oil, salt, and pepper, then roast for 20-25 minutes until tender.

• 4

  While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

• 5

  Add the shrimp, minced garlic, and dried oregano to the skillet, cooking for 2-3 minutes per side until the shrimp is pink and opaque.

• 6

  Stir in the chopped kale during the final minute of cooking, tossing until it is just wilted and bright green.

• 7

  Remove the skillet from the heat, drizzle with fresh lemon juice, and serve immediately alongside the roasted vegetables.