Roasted Chorizo with Bell Pepper
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour with minimal fuss. Spanish chorizo paired with sweet roasted bell peppers creates such a satisfying, flavorful meal, and the best part is you just throw everything on a sheet pan and let the oven do the work. Bell peppers are packed with vitamin C, which is great for your immune system, and this dish is incredibly budget friendly since you probably have most of these ingredients on hand already. The smoked paprika and sherry vinegar add real depth without any complicated techniques. Trust me, once you make this, it'll become a regular in your rotation.
Ella x
Ingredients
- ½ kgspanish chorizo sausages(cut into 1-inch thick rounds)
- 2red bell pepper(sliced into strips)
- 1yellow bell pepper(sliced into strips)
- 1red onion(sliced into wedges)
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 3 tablespoonsolive oil
- 2 tablespoonssherry vinegar
- ½ teaspooncumin
- ½ teaspoonsalt
- ¼ teaspoonblack pepper(freshly ground)
- 3 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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