Roasted Chorizo with Broccoli
Prep
12 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 40 minutes with minimal fuss. Chorizo and broccoli might seem like an unusual pairing, but trust me, the smoky spice of the sausage plays beautifully against the earthy sweetness of roasted broccoli. Broccoli is packed with vitamin C and fiber, so you're getting something genuinely good for you alongside that delicious chorizo. The whole thing roasts on one pan, which means less cleanup and more time to enjoy your meal. A squeeze of fresh lemon at the end brightens everything up perfectly.
Ella x
Ingredients
- 400 gspanish chorizo(sliced into 1/4-inch rounds)
- 500 gfresh broccoli florets(cut into medium-sized pieces)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1fresh lemon(halved for juice)
- 2fresh thyme sprigs(optional garnish)
- 1 tablespoonsesame seeds(optional garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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