1 pound baby Dutch yellow potatoes

3 ears corn, each cut crosswise into 6 pieces

¼ cup unsalted butter, melted

4 cloves garlic, minced

1 tablespoon Old Bay seasoning

1 pound medium shrimp, peeled and deveined

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 lemon, cut into wedges

2 tablespoons chopped fresh parsley leaves

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Preheat oven to 400°F (200°C).
Place baby potatoes on a large sheet pan. Drizzle with half of the melted butter, and sprinkle with salt and pepper. Toss to coat, then spread them evenly.
Roast potatoes for 20 minutes.
In a small bowl, mix together the garlic, Old Bay seasoning, and remaining butter.
After 20 minutes, remove the pan from the oven. Add corn and sausage slices, drizzle with the garlic butter mixture, and toss everything evenly.
Roast for another 15 minutes, stirring halfway.
Add shrimp in a single layer, drizzle with remaining garlic butter, and toss. Roast for 5-7 more minutes, or until shrimp are pink and cooked through.
Squeeze lemon juice over the dish and garnish with parsley. Serve with extra lemon wedges.

Vegetable Options: Add bell peppers, zucchini, or onions for more color and flavor.

Spicy Version: Add cayenne pepper or red pepper flakes to the butter mixture for extra heat.

No Sausage: Omit sausage or swap with chicken or crab for a different twist.