Sheet Pan Parmesan Shrimp and Veggies {Summer Slim Down Series #6}

Inspired by the fireworks on the 4th of July, I wanted to make something really colorful that would pop with flavor. When I stumbled across Giada's Sheet Pan Parmesan Shrimp and Veggies... I knew it was perfect. It starts with a colorful arrangement of vegetables: broccoli, cherry tomatoes, cauliflower, purple onion, and then, of course, the shrimp. Not to mention, roasting veggies and shrimp really helps to bring out the flavor and get everything popping in your mouth, just like the fireworks.

This was one our favorite slim down meals so far this summer! The shrimp are coated with Parmigiano Reggiano, as well as garlic powder, red pepper flakes, and Italian seasoning. They are oh so delicious served over the flavorful roasted vegetables and make for such a satisfying but somewhat light meal. Plus, it is so easy and comes together so quickly. You can't go wrong. This is totally worth turning your oven on for!

YIt's worth noting that I read the directions wrong and completely removed the veggies from the ssheet pan after they roasted for 15 minutes. I was supposed to leave the veggies on the sheet pan aand continue to roast them when I added the shrimp, but it all worked out ok. Of course, this is also why I have no pictures of the meal on the sheet pan, but nevertheless, it still tasted delicious!

Sheet Pan Parmesan Shrimp and Veggies

Adapted from Eat Better, Feel Better

by Giada De Laurentiis

Serves 4

 1 small broccoli crown, cut into 1-inch florets

1 red onion, cut into 1-inch dice

1/2 medium cauliflower, cut into 1-inch florets

4 tablespoons olive oil

1-1/2 teaspoons salt

1 pound large shrimp, peeled and deveined

1/2 cup freshly grated Parmigiano-Reggiano

1/2 teaspoon dried oregano*

2 tablespoons panko*

1 lemon

Note: I omitted the oregano and used Italian seasoning, garlic powder and red pepper flakes instead. All to taste, no specific amounts.

 Preheat the oven to 450F. 

In a large bowl, mix the broccoli, onion, cauliflower, tomatoes, 3 tablespoons of the olive oil, and 1 teaspoon of the salt. Spread the vegetables on a rimmed baking sheet and roast for about 15 minutes, until cooked through and just beginning to brown.

Meanwhile, combine the shrimp, Parmigiano, oregano, the remaining 1 tablespoon oil, and the remaining 1/2 teaspoon salt to the same bowl that was used for the vegetables. Toss well to coat evenly in the cheese and oregano. Remove the vegetables from the oven and scatter the shrimp on top. Stir gently to combine andsprinkle with the panko, if using. 

Return to the oven for 8 to 10 minutes, until the shrimp are pink and cooked through. Grate the zest from the lemon over the mixture and toss to combine. Cut the zested lemon into wedges and serve with the shrimp and veggies.

 

Ina Garten's Roasted Sausages, Peppers, and Onions {The Very Best Recipe for Sausages, Peppers, & Onions}!

This is, without a doubt, the very best recipe for making Sausages with Peppers and Onions! I can say this with absolutely certainty because sausage with peppers and onions is one of my all-time favorite meals and I have certainly made my fair share.

I've made sausage with peppers and onions on the stove top and on the grill, but never in the oven. All I can say is...WOW, this dish is THE recipe for sausage, peppers & onions. Throw out all other recipes. This is incredible and is going to be one of my favorite recipes of 2020!

Not only is this THE BEST way to make this dish, but it is also the easiest! Doesn't everyone love a sheet pan dinner?

All you need to do is buy a mix of sausages, 1 pound of sweet and 1 pound of hot. Cut up some bell peppers, poblano peppers, hot peppers (if you like), some onions and garlic, slice up some fennel if you like, coat it in some oil and Italian seasonings and roast it all, separately, for about 20 minutes, before mixing it all, splashing it all with a little white wine, and roasting it for another 20 minutes. 

Ina serves her sausages with polenta and I'm sure that's delicious. I served mine with pierogi (that's how we usually eat ours). You could serve this with mashed potatoes or pasta, even rice, I suppose. You could also serve it on a hoagie roll. The sky is the limit really!

There's one more thing about this recipe that makes it a winner...LEFTOVERS! DO NOT skimp on this recipe or cut it in half thinking that you can't eat 2 pounds of sausage with peppers and onions! Yes, you can, and you'll want to! One of the best parts about this recipe is that you'll have enough for dinner and then you'll have enough sausage and peppers and onions leftover to make a killer breakfast the next morning OR mix it with pasta the next night for dinner OR put it in a hoagie and eat it as a sandwich OR anything else your heart desires. It is extremely versatile AND it will only taste better the next day when the flavors have a chance to meld overnight!

So, this recipe gets the chef's kiss AND wins the award for one of my very best recipes of the year! I know that I will be cooking this time after time after time, and you should too! I VERY highly recommend it! Thanks, Ina!

I'm so happy to end this year of cooking with one of my favorite dishes of the year! Next week I will be doing a roundup of my Top Ten favorite recipes of the year!

Roasted Sausages, Peppers, & Onions

Adapted from Modern Comfort Food

by Ina Garten

Serves 6

2 large yellow onions, cut in 1/2" wide wedges through the core 

2 large red bell peppers, cored, seeded, and cut in 1/2" strips

2 large orange bell peppers, cored, seeded, and cut in 1/2" strips

2 large poblano peppers, seeded and cut into 1/4" strips

1 medium fennel bulb, halved, cored, and sliced crosswise 1/4" thick

2 tablespoons minced garlic

1 teaspoon dried oregano, crushed in your hands or

1 teaspoon Italian seasoning

salt and freshly ground black pepper

good olive oil

1 pound sweet Italian sausage

1 pound hot Italian sausage

1 pint red cherry tomatoes

1/3 cup dry white wine, such as Pinot Grigio

1/2 cup julienned fresh basil leaves

Freshly grated Italian Parmesan cheese, for serving

Notes: I cut the amount of bell peppers in half and didn't use the fennel or the cherry tomatoes. I also added slices of serrano pepper for heat. I didn't have oregano so I used about 1 teaspoon of Italian seasoning. All of my changes worked perfectly and I think there is room for you to customize this recipe as you like. The one thing I will say is to take care with how you cut your vegetables. You do want them to be cut like she suggests in this recipe. If they are cut too big, they won't cook down as well and if they're cut too small they could burn.  

Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.

Put the onions, bell peppers, poblano peppers, fennel, garlic, oregano (or Italian seasoning), 1 tablespoons of salt, and 1-1/2 teaspoons black pepper in a large (14 x 8-inch), shallow roasting pan. Add 1/4 cup olive oil and toss well. (Don't crowd everything in a smaller pan; the vegetables won't brown.) Separately, on a sheet pan, toss the sausages with 2 tablespoons olive oil and spread them out in one layer. Place both pans in the oven for 20 minutes.

Toss the vegetables and transfer the sausages to the roasting pan. Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes (I cooked mine only for 20 more minutes and they were perfect), turning the sausages to brown evenly. Off the heat, sprinkle on the basil (I didn't have any so I skipped this step), toss well, taste for seasonings, and serve hot with grated Parmesan on the side.