Broccoli, Lentil & Shrimp Sheet Pan Dinner

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut broccoli into bite-size florets. Peel stems and chop into bite-size pieces. Place broccoli, lentils, 4 Tbsp (60 mL) oil, coriander, cumin, chili powder, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper into a large bowl. Toss well. Pour mixture out in a single layer on the baking sheet and roast for 12 minutes.
3. While the broccoli and lentils roast, place shrimp in a medium bowl along with remaining 2 Tbsp (30 mL) oil, lemon zest and juice, garlic, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper. Toss well. Add shrimp to the sheet pan and toss with the broccoli and lentils. Continue roasting, stirring halfway through, until the shrimp are just opaque, the broccoli is tender and golden around the edges, and the lentils are crispy, about 10 minutes.
4. Remove from oven and squeeze fresh lemon juice over everything before serving. Season to taste with more salt and pepper, if needed.