Serves 4 - 6
2 cups Brussels Sprouts, halved (broccoli, cauliflower can also be used)
1 onion, small diced
1 pepper, large diced
1 cup cherry tomatoes, halved
1/4 cup olive oil,
1 pound large shrimp, peeled and deveined
1 can chickpeas, drained
1 cup frozen corn
1 teaspoon fresh chopped oregano (you can use dried if needed)
1 Lemon cut into wedges
Salt to taste
Pepper to taste
Preheat the oven to 400 degrees.
In a large bowl mix the Brussels sprouts, onion, pepper, tomatoes, 3 tablespoons of the olive oil. Spread on a sheet pan and roast for 20 minutes. Add the shrimp, beans, corn, oregano, the remaining tablespoon of oil and toss well to coat evenly in the same bowl. Remove the vegetables from the oven and scatter the shrimp and bean mixture on top. Season with salt and pepper. Stir gently to combine. Return to the oven for 10 minutes or until the shrimp are cooked through. Serve with lemon wedges for squeezing and corn tortillas and salsa.