Serves 4 to 6
Ingredients
1½ cups Brussels sprouts, trimmed and halved
1 cup onion, peeled and finely diced
1 cup bell pepper, cored and cut into large dice
1 cup cherry tomatoes, halved
3 tbsp + 2 tsp olive oil, divided
1 lb large raw shrimp, peeled and deveined
1½ cups canned chickpeas, drained
1 cup frozen corn
1½ tsp fresh oregano, chopped
1 medium lemon, cut into wedges
Salt and black pepper, to taste
Instructions
1. Heat the oven to 400°F.
2. Toss the sprouts, onion, pepper and tomatoes with 1.4 oz oil. Arrange on a large sheet pan and roast for 20 minutes.
3. In the same bowl, combine the shrimp, chickpeas, corn and oregano with the remaining 0.5 oz oil.
4. Add to the roasted vegetables, season and gently mix. Roast for approximately 10 minutes, until the shrimp are opaque and cooked through.
5. Serve with lemon wedges. Corn tortillas and salsa are optional accompaniments.
