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Occasionally new recipes develop unplanned. That is the case with this quick sheet pan dinner. 

I originally planned a dinner with a more lengthy preparation including shrimp and asparagus with risotto. We had a schedule change in the week and I no longer had the extra time needed to stand and stir arborio rice into the creamy side dish of risotto. 

I’ve roasted shrimp before and it doesn’t take long to cook. The bunch of asparagus I had were thin and would roast in about the same time as the shrimp. So I decided to roast them together for an easy dinner. 

Here are a couple of other sheet pan dinners I love:

• Turmeric Chicken and Veggie Sheet Pan Meal

• One Pan Balsamic Chicken, Green Beans, and Potatoes

Do you have any sheet pan dinners you enjoy? If so, share with me. 

To your best health and wellness,

Jen

Roasted Garlic Shrimp and Asparagus Sheet Pan

Serves: 3-4

Total Time: 30 minutes

Ingredients

• 1lb uncooked shrimp, tail and shell removed, deveined 
• 1lb asparagus spears, ends trimmed
• 3 tbsps olive oil, divided
• 2 cloves of garlic, minced
• Salt and pepper
• Pinch of crushed red pepper, optional
• 1 lemon wedge

Directions

1. Preheat the oven to 425. Line a large baking sheet with aluminum foil for easy clean-up.
2. Arrange the asparagus along one side of the baking sheet. Drizzle with about a Tbsp of olive oil. Season with salt and pepper to taste and toss to coat. (Note: If you have thicker asparagus spears, you may need to roast them for 5 minutes by themselves, then add the shrimp.)
3. In a medium-size bowl, mix together 2 Tbsps of olive oil, the minced garlic, salt, pepper, and crushed red pepper, if using. Add shrimp and toss to coat. Spread shrimp on the other half of the baking sheet.
4. Bake for 12-15 minutes until the shrimp is cooked through and the asparagus is tender. 
5. Drizzle shrimp with lemon juice before serving.

Sheet pan meals are a favorite. No extra pots and pans. No keeping up with separate cooking times for different parts of the meal. Just one large baking sheet filled with all the ingredients for a complete meal. And clean up can be super easy if you first line the baking sheet with foil. 

For an extra large baking sheet, check out this one and for foil to fit it, try this one. (Affiliate links.)

Turmeric and paprika are the main spices for this dish and make a great combo together. They have similar benefits such as anti-inflammatory, improve blood health, and anti-cancer properties. (Just an FYI--If you aren’t familiar with using turmeric, be aware that it can easily stain cloth. So you may want to avoid using your good kitchen towels when cleaning up any messes.) 

When preparing the broccoli and cauliflower, cut the florets from each about the same size so they finish cooking at the same time. Of course, if you have other favorite vegetables you would rather use, go for it! Just consider that not all veggies cook at the same time and you may need to cut some in larger chunks (like zucchini) or smaller chunks (like regular potatoes).

For more all-in-one complete meals, check out:

• One Pan Balsamic Chicken, Green Beans & Potatoes

• 30 Minute Chicken and Roasted Broccoli Pesto

• Vegetable Ground Beef Soup

If you make this dish, share it with me by tagging @7corewellness.

Enjoy!

Jen

Turmeric Chicken and Veggie Sheet Pan Meal

Serves: 4

Total time: 60 minutes

Ingredients

• 1 medium yellow onion, cut into thick slices
• 1 large crown broccoli, cut into florets
• ½  cauliflower head, cut into florets
• 4 large carrots, peeled and cut into ½-1 inch slices
• 1 1/2 pounds boneless, skinless chicken thighs (about 8 thighs)
• 1/2 tsp ground turmeric
• 1/2 tsp ground paprika
• Olive or avocado oil
• Salt and pepper

Directions

1. Preheat the oven to 425 degrees F.  

2. Spread the chopped vegetables on a sheet pan lined with foil. Drizzle with 2 to 3 tablespoons of oil. Season vegetables with salt and pepper to taste. Use your hands to toss until all vegetables are coated with oil. Leave open areas for the chicken to rest. 

3. Place chicken thighs in a bowl. Drizzle with oil, then sprinkle with turmeric, paprika, salt, and pepper. Using a fork, gently stir the chicken around to coat the thighs with oil and seasoning. Place chicken thighs on the baking sheet. 

4. Bake 30 to 40 minutes, until chicken is cooked through and veggies are roasted. You may want to stir the vegetables once halfway through.