Roasted Chorizo with Celery

Instructions

1. 1

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

   Tip: A hot oven ensures the chorizo renders its fat and becomes crispy at the edges.

2. 2

   Arrange the sliced chorizo on the prepared baking sheet in a single layer and roast for 8-10 minutes until the edges begin to brown and curl slightly.

   Tip: Avoid overcrowding; if needed, use two baking sheets so the chorizo crisps evenly.

3. 3

   While the chorizo roasts, toss the celery pieces with 2 tablespoons of olive oil, sea salt, and black pepper in a bowl.

   Tip: Cut celery pieces to similar sizes for even cooking.

4. 4

   Once the chorizo has roasted for 10 minutes, add the celery pieces to the baking sheet, stirring gently to combine.

   Tip: The residual chorizo fat will help flavor and caramelize the celery.

5. 5

   Return to the oven and roast for an additional 12-15 minutes, stirring halfway through, until the celery is tender and lightly caramelized.

   Tip: The celery should have some golden spots but remain slightly crisp.

6. 6

   While everything finishes roasting, whisk together the minced garlic, remaining 1 tablespoon of olive oil, smoked paprika, sherry vinegar, honey, and red pepper flakes in a small bowl.

   Tip: This glaze adds depth and brightness to balance the richness of the chorizo.

7. 7

   Remove the baking sheet from the oven and immediately drizzle the garlic-paprika glaze over the chorizo and celery, tossing gently to coat evenly.

   Tip: Add the glaze while hot so it adheres better and infuses the flavors.

8. 8

   Garnish with fresh thyme sprigs and transfer to a serving platter, pouring any pan juices over the top.

   Tip: Serve immediately while the chorizo is still warm and crispy for the best texture.