Roasted Chorizo with Fennel
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've spent all day cooking. The chorizo gets wonderfully caramelized while the fennel becomes tender and slightly sweet, and the orange juice with honey creates this gorgeous glaze that ties everything together. Fennel is such an underrated vegetable too, packed with fiber and antioxidants that support digestion while adding such a unique anise flavor. What I love most is how simple it is to pull off, honestly. Just chop, toss everything in a pan, and let the oven do the work while you relax.
Ella x
Ingredients
- 1 poundspanish chorizo(sliced into 1/4-inch rounds)
- 3 mediumfennel bulbs(trimmed and cut into 1-inch wedges)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlorange juice(fresh squeezed)
- 1 tablespoonhoney
- 1 tablespoonred wine vinegar
- 2 sprigsfresh thyme
- 2garlic clove(minced)
- 1 teaspoonsmoked paprika
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss fennel wedges with 2 tablespoons of olive oil, salt, and black pepper on a large baking sheet, spreading them in a single layer.
Tip: Cut fennel wedges evenly so they roast at the same rate.
- 2
Roast fennel for 15 minutes, stirring halfway through, until the edges begin to caramelize and soften.
- 3
While fennel roasts, whisk together orange juice, honey, red wine vinegar, minced garlic, and smoked paprika in a small bowl to create the glaze.
Tip: Prepare the glaze ahead of time for faster assembly.
- 4
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add chorizo slices and cook for 4-5 minutes per side until the edges are crispy and fat renders from the sausage.
Tip: Don't crowd the pan; work in batches if necessary.
- 5
Remove the fennel from the oven and distribute the cooked chorizo slices among the wedges. Pour the orange-honey glaze evenly over the mixture.
- 6
Return the baking sheet to the oven and roast for another 8-10 minutes, allowing the glaze to caramelize and the flavors to meld together.
- 7
Remove from oven and scatter fresh thyme sprigs over the dish. Finish with a generous garnish of chopped fresh parsley and an additional pinch of sea salt if desired.
Tip: The fresh herbs add brightness that balances the rich, smoky chorizo.
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