Shrimp, Roasted Brussels Sprouts, and Potatoes

1. Preheat oven to 425F. 2. Toss potatoes with olive oil, salt, and pepper. Place on a baking sheet and bake for 30 minutes. 3. In a separate bowl, toss brussels sprouts with balsamic vinegar and olive oil. Add to the oven alongside the potatoes (or in a separate pan) and roast until tender, about 20-25 minutes. 4. While vegetables are roasting, heat a skillet over medium heat with olive oil. Add shrimp, garlic, salt, and pepper. Cook for approximately 3 minutes per side, or until shrimp are pink and cooked through. 5. Serve the shrimp, roasted brussels sprouts, and potatoes together.