At this time of year I seek out recipes that are fast and easy to make. I found this this simple, but delicious, dish while paging through, a new to me, blog called Savour Fare. I really enjoyed this meal and I think you will too.  I simplified the recipe a bit by using pre-bagged florets and shrimp that were ready to be cooked. I also increased the cooking times slightly to insure the vegetables were done to our taste and I cut back, just a bit, on the amount of pepper used to make this nicely spiced dish. This is a terrific recipe to have in the hopper for the days that lead up to the holidays. It took about 10 minutes to put this meal together and it cooks in less than a half hour. I'm happy to share the recipe with you and I hope will give it a try.

Roasted Shrimp and Winter Vegetables

Ingredients:

1 pound broccoli florets

1 cauliflower florets

1/4 cup extra virgin olive oil, divided use

1 teaspoon whole coriander seeds, coarsely crushed

1 teaspoon cumin seeds, coarsely crushed

1-1/2 teaspoons kosher salt, divided use

1 teaspoon freshly ground black pepper

1 pound large shrimp, shelled and deveined

Zest and juice of 1 large lemon

Directions:

1) Preheat oven to 425 degrees F. Line a cookie sheet with foil.

2) In a large bowl, toss broccoli and cauliflower with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.

3) Spread vegetables on a cookie sheet and roast for 20 minutes. Meanwhile, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper in same bowl.

4) When vegetables have been roasting for 20 minutes, add shrimp and lemon juice and toss to combine. Continue roasting for 5 to 10 minutes longer, or until shrimp turn pink. Serve with lemon wedges or another squeeze of lemon juice. Yield: 3 to 4 servings.

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