To wind up this week we made sautéed shrimp served with a sheet pan of roasted potatoes, cabbage, carrots, celery, onions, and mushrooms. All this was served with a Dijon mustard sauce. In addition to being super easy with no actual cleanup, roasted vegetables are delicious! I put the vegetables in a plastic bag with a couple of teaspoons of olive oil and some salt, shook it around to spread the oil, and then laid the vegetables on an aluminum foil lined sheet pan.  The roasted vegetables take around 20 minutes in a 425F oven. The mustard sauce which is a combination of Dijon mustard, onion, parsley, water, and a little olive oil is low in calories as well as being just the tangy spark that the vegetables need. Surprisingly the sauce went well with John’s perfectly cooked shrimp too.

Sautéed shrimp with roasted vegetables and a Dijon mustard sauce