Roasted Chorizo with Edamame

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: A hot oven ensures the chorizo gets crispy edges while maintaining a juicy interior.

2. 2

   Spread the sliced chorizo rounds and onion wedges evenly across the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and toss gently to coat.

   Tip: Leave some space between chorizo slices so they can roast rather than steam.

3. 3

   In a small bowl, combine the minced garlic, remaining 1 tablespoon olive oil, lemon juice, smoked paprika, cumin, sea salt, and black pepper. Mix until well combined.

   Tip: Making the glaze ahead prevents the garlic from burning while cooking.

4. 4

   Roast the chorizo and onion mixture for 12-15 minutes, stirring halfway through, until the chorizo is browned and the onions begin to caramelize.

   Tip: The chorizo will release its flavorful oils into the pan, which is perfect for coating the vegetables.

5. 5

   Remove the baking sheet from the oven and add the thawed edamame. Pour the prepared garlic-lemon glaze over everything and stir well to combine.

   Tip: Cold edamame added at this point will cook through without becoming overcooked and mushy.

6. 6

   Return to the oven for another 8-10 minutes until the edamame are heated through and lightly golden.

   Tip: Watch carefully in this final step to ensure nothing burns.

7. 7

   Remove from the oven and transfer to a serving platter. Garnish generously with fresh cilantro and serve immediately with lime wedges on the side.

   Tip: The fresh cilantro and citrus brighten the rich, smoky flavors of the chorizo.