Roasted Chorizo with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the chorizo crisps nicely while the broccoli gets tender-crisp.

2. 2

   Pat the broccoli florets dry with paper towels to remove excess moisture, which helps them roast instead of steam.

   Tip: Dry vegetables roast better and develop better color and texture.

3. 3

   Toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, paprika, red pepper flakes, salt, and pepper in a large bowl until evenly coated.

   Tip: Reserve the remaining garlic for the chorizo.

4. 4

   Spread the broccoli in a single layer on one half of the prepared baking sheet.

   Tip: Don't overcrowd the pan to ensure proper roasting and browning.

5. 5

   In the same bowl, toss the chorizo slices with the remaining tablespoon of olive oil and remaining minced garlic.

   Tip: The chorizo will release its own oils while cooking, so less oil is needed.

6. 6

   Arrange the chorizo slices on the other half of the baking sheet, keeping them in a single layer.

   Tip: Separating them allows heat circulation for even cooking.

7. 7

   Roast both for 20-25 minutes, stirring the broccoli halfway through cooking, until the broccoli is golden and tender and the chorizo edges are crispy and caramelized.

   Tip: Check at the 12-minute mark to ensure even browning.

8. 8

   Transfer the roasted mixture to a serving platter and immediately squeeze fresh lemon juice over everything while still warm.

   Tip: The lemon juice brightens the dish and cuts through the richness of the chorizo.

9. 9

   Garnish with fresh thyme sprigs and sesame seeds if desired, then serve immediately.

   Tip: This dish is best enjoyed warm, so serve straight from the oven.