Sheet-pan Shrimp &amp; Beets

1 pound small beets, peeled and cut into ½-inch pieces

2 tbsp extra-virgin olive oil, divided

¾ tsp salt, divided

¾ tsp ground pepper, divided

6 cups chopped kale

1.25 pounds extra-large raw shrimp (16-20 count), peeled and deveined

½ tsp dry mustard

½ tsp dried tarragon

3 tbsp unsalted sunflower seeds, toasted

Preheat oven to 425 degrees F.
Toss beets with 1 tablespoon oil and ¼ tsp each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
Toss kale with the remaining 1 tablespoon oil and ¼ tsp each salt and pepper in the bowl. Stir into the beets on the baking sheet.
Sprinkle shrimp with mustard, tarragon and the remaining ¼ tsp each salt and pepper. Place on top of the vegetables. Roast until the shrimp are cooked and the vegetables are tender, 10 to 15 minutes more.
Transfer the shrimp to a serving platter. Stir sunflower seeds into the vegetables and serve with the shrimp.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m