Roasted Chorizo with Fennel
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
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
- 236.59 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)
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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