Prep Time: 10 minutes
Cook Time: 40 minutes
Total: 50 minutes
Serves: 4
INGREDIENTS
1 ½ pounds baby potatoes, any variety, quartered
1 tablespoon olive oil
¾ teaspoon salt
3 limes, halved
¼ cup unsalted butter, melted
1 teaspoon ground chipotle pepper
½ pound fresh asparagus, ends trimmed
½ pound broccoli, cut into bite-size pieces
1 pound (15-20 pieces) cooked shrimp, tail off
2 tablespoons fresh cilantro, chopped
INSTRUCTIONS
- Preheat your oven to 400 degrees Fahrenheit. Place the quartered baby potatoes on a baking sheet lined with parchment paper. Drizzle the potatoes with olive oil and dust them with a sprinkle of salt. Bake the potatoes for 30 minutes.
- Squeeze fresh juice from your limes and set aside in a bowl. Set aside the limes, too. Combine the lime juice, melted butter, ground chipotle pepper and dash of salt.
- Pull the potatoes from the oven and stir. Add the trimmed asparagus, bite-size broccoli pieces and the shrimp and the reserved limes to the baking sheet. Pour lime-juice mixture over the veggies and shrimp.
- Bake the mixture for 10 minutes, or until veggies are tender.
- Garnish with finely chopped cilantro and enjoy!
Tip: Add more zest by re-squeezing the limes once you’re done roasting the dish. There’s still juice left in them!
NUTRITION INFORMATION
Calories per serving: 394
Total fat: 17 g
Saturated fat: 8 g
Sodium: 535 mg
Total Carbohydrate: 41 g
Dietary fiber: 6 g
Sugar: 4 g
Protein: 25 g
Recipe adapted from tasteofhome.com