Roasted Broccoli and Shrimp

Preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper. Cut the broccoli into medium sized pieces. Spread the florets onto the baking sheet and drizzle with 2 tablespoons of the olive oil. Squeeze half of the lemon juice over the broccoli and sprinkle it lightly with half of the coriander and sea salt. Mix the broccoli together with your hands so that the olive oil coats every piece. Roast in the oven for 10 minutes.

While the broccoli is roasting, combine the clean, deveined shrimp in a bowl with the juice from the other half of the lemon, 2 tablespoons of olive oil, salt, pepper and remaining coriander.

Remove the pan of broccoli from the oven after 10 minutes and push it to the side of the pan to make room for the shrimp. Add shrimp to the pan and roast for another 7 minutes or until the shrimp are opaque, flipping the shrimp halfway through.

I served this atop a Parmesan cheese-infused Israeli couscous. This was a satisfying-yet-healthy dinner, perfect for a month filled with Christmas cookies and party food. It’s safe to say this is now on rotation in my kitchen.