Roasted Chorizo with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes with minimal fuss. The smoky chorizo pairs beautifully with tender edamame, which are packed with plant based protein and make this dish surprisingly satisfying. Everything roasts together on one sheet pan, so cleanup is a breeze, and the ingredient list is simple enough that I usually have most of these items on hand. Fresh lemon and cilantro brighten up the whole dish at the end, making it feel restaurant quality without any complicated techniques. Trust me, this one is a keeper.
Ella x
Ingredients
- ½ kgspanish chorizo(sliced into 1/2-inch rounds)
- 473 mlfrozen edamame(thawed and drained)
- 1red onion(cut into wedges)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsfresh cilantro(chopped)
- 2lime wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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