From Alex Snodgrass. Adapted from The Defined Dish: Healthy and Wholesome Weeknight Recipes, by Alex Snodgrass. Published by Houghton Mifflin Harcourt, 2019.
1 pound baby red or yellow potatoes, quartered
1 cup diced red bell pepper (1 medium)
12 ounces andouille sausage, fully cooked, sliced into ¼-inch rounds
2 tablespoons extra-virgin olive oil
2 teaspoons Old Bay-type seasoning, or more to taste
¾ pound shrimp, peeled and deveined
1 lemon, sliced into ¼-inch rounds
2 tablespoons chopped fresh flat-leaf parsley leaves, for serving
Preheat oven to 400 degrees. On a parchment-lined baking sheet, combine potatoes, bell pepper, and sausage. Drizzle with oil and season with 1½ teaspoons seasoning. Toss to coat.
Place baking sheet in oven and cook for 20 to 25 minutes, or until potatoes are tender.
Remove from oven (but keep the oven one) and add shrimp, lemon slices, and remaining ½ teaspoon seasoning and gently toss to coat evenly with the other ingredients. Return to oven and cook for an additional 7 to 10 minutes, or until shrimp is cooked through and pink.
Remove from oven and gently toss all ingredients on sheet pan to coat in seasoning. Garnish with chopped parsley and serve.