Ingredients
Method
Preheat oven to 200 °C (400 °F)
In a small bowl, mix together the melted butter, olive oil, Old Bay or Cajun seasoning and minced garlic.
Add half of the spiced garlic butter mixture to the diced turnips, toss them around to cover and spread them on a parchment lined sheet pan.
Take turnips into the oven until they are just tender, about 20 minutes
While turnips are baking, add the other half of the spice mix to the shrimps an toss to combine. Slice baby corn in halves, and slice sausage in about 1/2 inch thin slices.
Remove sheet pan with baked turnips from the oven, then add the buttered shrimps, baby corn and sliced sausages. Toss everything to combine.
Return pan to the oven and bake for about 10 minutes until the sausages are hot and the shrimp is cooked through – they will look opaque and shiny instead of translucent.
Serve immediately, garnished with fresh chopped parsley and a squeeze of fresh lemon juice as desired.
Notes
Notes
Substitutions: you can use smoked kielbasa or chorizo instead of andouille sausages. In place of turnips, other good low-carb potato substitutes are rutabagas, radishes, parsnips and jicamas.
Scale the recipe: this is an easy crowd friendly dish – to make more of the recipe just double (or triple) all the ingredients. The limit is the size of your sheet pan: it's best not to crowd it too much. If you have oven space, you can use two racks and swap the top and bottom sheet pans during cooking.