Roasted Beets and Brussels with Sautéed Shrimp
Savor the rich flavors of roasted beets and Brussels sprouts drizzled with a tangy balsamic glaze, perfectly complemented by succulent sautéed shrimp. This vibrant dish is not only visually stunning but also packed with nutrients, making it a guilt-free indulgence. Perfect for a wholesome dinner, it’s lectin-free, soy-free, gluten-free, and sugar-free. Enjoy a symphony of taste and health in every bite!
ingredients
- 1 lb beets, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp lemon juice
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, toss the cubed beets and halved Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
- 3.
Spread the vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, until tender and caramelized.
- 4.
Meanwhile, heat a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 5.
Add the shrimp to the skillet, season with paprika, salt, and pepper, and cook for 3–4 minutes or until the shrimp turn pink and opaque. Drizzle with lemon juice.
- 6.
Once the vegetables are done roasting, remove them from the oven and transfer to a serving platter.
- 7.
Top the roasted beets and Brussels sprouts with the sautéed shrimp. Garnish with fresh parsley and additional balsamic drizzle if desired.
- 8.
Serve warm and enjoy your colorful, nutrient-packed meal!
