Roasted Veggies & Shrimp Skewers - Carolina Country

Roasted Veggies & Shrimp Skewers

5.0/5 rating (3 votes)
Roasted Veggies & Shrimp Skewers

High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.

Ingredients

  • Shrimp

  • Cajun seasoning

  • Carrots (we chose a variety, but one type will do)

  • Whole radishes

  • Thick slices of red onion

  • White raisins

  • Toasted pine nuts

  • Fresh herbs (rosemary, oregano and/or sage)

  • Olive oil

Directions

  1. Preheat oven to 450 degrees.

  2. Thread shrimp onto skewers and brush with oil and sprinkle with Cajun seasoning to taste. Set aside.

  3. Wash and dry carrots and radishes. Both can be roasted as is or sliced in half if large. Cut off tops, leaving about an inch. You could also cut a bag of colored carrots into diagonal halves and some in rounds, just for fun.

  4. Scatter carrots, radishes and onion slices on baking pan; toss with olive oil. Roast 30 minutes or so, until caramelized, tossing about halfway to roast all sides. Add shrimp skewers to baking pans and roast another 8–10 minutes until done. Sprinkle with raisins, nuts and chopped fresh herbs. Serve warm or at room temperature with the Buttermilk Green Goddess Dressing.

herbed deviled eggs a8e6a7621d8b9dca4ae41adcba3b4c18

A Perfect Pair

Dressings aren't just for cold salads. Make your roasted vegetables extra tasty with our Buttermilk Green Goddess Dressing.

Get the Recipe

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

Rate this recipe

5.0/5 rating (3 votes)

Share this recipe

Comments (1)

  • Added a cut potato to it.

    Kim Hyland |
    April 08, 2021 |
    reply

Leave a comment

You are commenting as guest.

Like this?

Share it with others