Roasted Chorizo with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Arrange the chorizo rounds on a large baking sheet, spacing them evenly.

   Tip: Don't overlap the chorizo pieces so they brown evenly on all sides.

2. 2

   Roast the chorizo for 12 minutes until the edges begin to brown and oils start releasing from the sausages.

   Tip: Listen for a gentle sizzle—this means the chorizo is rendering its flavorful fat.

3. 3

   While the chorizo roasts, combine the sliced bell peppers, red onion, minced garlic, smoked paprika, cumin, salt, and black pepper in a large bowl. Drizzle with 2 tablespoons of olive oil and toss until all vegetables are evenly coated.

   Tip: This prep work ensures the spices distribute evenly throughout the vegetables.

4. 4

   Remove the partially cooked chorizo from the oven and push the pieces to the sides of the baking sheet, creating space in the center.

   Tip: Use a spatula or spoon—the chorizo will be hot and oily.

5. 5

   Spread the seasoned bell pepper and onion mixture over the center of the baking sheet around the chorizo. Drizzle the remaining 1 tablespoon of olive oil over the vegetables and scatter fresh thyme sprigs on top.

   Tip: Mixing chorizo and vegetables together will allow the peppers to absorb the chorizo's rendered fat for deeper flavor.

6. 6

   Return the baking sheet to the oven and roast for another 18-20 minutes, stirring once halfway through, until the peppers are tender with slightly charred edges and the chorizo is fully cooked.

   Tip: The vegetables should have some caramelization on the edges—this adds depth and sweetness.

7. 7

   Remove from the oven and immediately drizzle with sherry vinegar, stirring gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.

   Tip: The vinegar's acidity brightens the dish and cuts through the richness of the chorizo.

8. 8

   Transfer to a serving platter, discarding the thyme sprigs, and serve warm or at room temperature.

   Tip: This dish is excellent as a side for grilled meats or served with crusty bread to soak up the flavorful juices.