Roasted Chorizo with Green Beans and Garlic Aioli
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes way more impressive than the minimal effort required. The chorizo gets beautifully caramelized in the oven while the green beans roast alongside it, soaking up all those amazing spiced flavors. Green beans are packed with vitamins and fiber, so you're getting something truly nourishing here. The garlic aioli is what takes this from simple to spectacular, adding a creamy tang that brings everything together. It's the kind of dish that feels special enough for guests but easy enough that you'll make it again and again on busy nights.
Ella x
Ingredients
- 340 gchorizo sausage(sliced into 1/4-inch rounds)
- ¾ kgfresh green beans(trimmed, halved lengthwise)
- 6garlic cloves(minced, divided)
- 237 mlmayonnaise
- 2 tbsplemon juice
- 3 tbspolive oil
- 1 tspsea salt
- 1 tspblack pepper
- 1 tspsmoked paprika
- 1 tspred pepper flakes
- 1 tspfresh lemon zest
- 2 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the chorizo crisps up nicely while the green beans develop light char marks.
- 2
Arrange the sliced chorizo on one side of the baking sheet in a single layer. Roast for 8-10 minutes until the edges are crispy and oil begins to render.
Tip: Don't stir the chorizo during this initial phase to allow it to brown properly.
- 3
While the chorizo roasts, toss the green beans with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the smoked paprika in a bowl.
Tip: Coating the beans evenly ensures uniform cooking and better seasoning distribution.
- 4
After the chorizo has cooked for 8-10 minutes, push it to the edges of the baking sheet and add the seasoned green beans to the center.
Tip: This arrangement allows the green beans to cook undisturbed while the chorizo continues crisping.
- 5
Return the baking sheet to the oven and roast for 12-15 minutes, stirring the green beans halfway through, until they're tender and lightly charred.
Tip: The green beans are done when they're easily pierced with a fork but still have slight firmness.
- 6
Meanwhile, prepare the garlic aioli by whisking together mayonnaise, 4 minced garlic cloves, lemon juice, the remaining tablespoon of olive oil, and red pepper flakes in a small bowl.
Tip: Using raw garlic in the aioli gives it a pungent, fresh kick that complements the smoky chorizo beautifully.
- 7
Season the aioli with salt and pepper to taste, then transfer to a serving bowl.
Tip: Taste as you go—the salt intensity can vary depending on your mayonnaise brand.
- 8
Remove the baking sheet from the oven and transfer the chorizo and green beans to a serving platter. Drizzle any rendered chorizo oil over the vegetables.
Tip: This oil adds incredible flavor and richness to the finished dish.
- 9
Top with fresh lemon zest, chopped parsley, and a sprinkle of black pepper. Serve immediately with the garlic aioli on the side for dipping.
Tip: The bright garnish of lemon zest and parsley adds freshness that balances the richness of the chorizo.
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