Sheet-Pan Garlicky Shrimp and Veggies

The beautiful thing about sheet-pan cooking is that the prep is minor and the flavor is major! 

• 1/4 c. extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, grated
• 1 tsp. crushed red pepper flakes
• 1/4 c. chopped fresh parsley, plus more for garnish
• Kosher salt (can be omitted)
• Freshly ground black pepper
• 1 lb. shrimp, peeled and deveined
• 2 yellow onions, peeled and cut into wedges
• 1 head broccoli, cut into florets
• 2 red bell pepper, seeds, and ribs removed, thinly sliced

1. Preheat oven to 400º. 
2. In a small bowl, combine olive oil, garlic, red pepper flakes and parsley and season with salt and pepper. 
3. Toss in shrimp and set aside to marinate.
4. Meanwhile, on a rimmed half-sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper. 
5. Spread out in a single layer and roast for 20 minutes.
6. Pour shrimp and marinade over roasted vegetables and toss together. 
7. Spread out in a single layer and roast again until shrimp is pink and lightly toasted, 5 minutes. 
8. Serve immediately.