Honey Lemon Shrimp & Potato Sheet Pan Meal

• 1 lb. shrimp, peeled and deveined
• 1/2 C honey
• 1/4 C lemon juice
• 2 T olive oil
• 1 T apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp pepper
• 2 medium sweet potatoes or russet potatoes, 1/2-inch dice (about 5 cups)
• 3 garlic cloves, minced
• 1 T fresh thyme

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1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
2. In a liquid measuring cup, whisk the honey, lemon juice, olive oil, apple cider vinegar, thyme, garlic, sea salt, and pepper.
3. In a large bowl add the potatoes and toss with the honey/lemon mixture, reserving 1/2 cup.
4. Place the potatoes in a single layer on the parchment lined sheet pan. Place in the oven and bake for 20 minutes. While the potatoes roast, toss the shrimp in the remaining honey/lemon mixture.
5. After 20 minutes, add the shrimp to the sheet pan and continue baking for another 15 minutes. The shrimp should no longer be opaque, and the potatoes should be fork tender when the meal is done.