Roasted Chorizo with Lotus Root

Instructions

1. 1

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

   Tip: Having everything prepared before roasting ensures even cooking.

2. 2

   Pat the lotus root slices dry with paper towels and toss them with 2 tablespoons of olive oil, smoked paprika, sea salt, and black pepper on the baking sheet, arranging them in a single layer.

   Tip: Drying the lotus root prevents steaming and helps achieve crispier edges.

3. 3

   Roast the lotus root for 18-20 minutes until the edges are golden and tender when pierced with a fork.

   Tip: Stir halfway through cooking for more even browning.

4. 4

   While the lotus root roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

5. 5

   Add the chorizo slices to the hot skillet and cook for 5-7 minutes, stirring occasionally, until they release their oils and edges are crispy.

   Tip: The chorizo will brown beautifully as its fat renders, creating extra flavor.

6. 6

   Add the minced garlic and red onion to the skillet with the chorizo and sauté for 2 minutes until fragrant.

   Tip: Watch the garlic closely to prevent it from burning.

7. 7

   When the lotus root finishes roasting, transfer it to the skillet with the chorizo mixture, add the fresh thyme, and toss everything together gently.

   Tip: Handle the lotus root carefully as it can be delicate when hot.

8. 8

   Remove from heat, drizzle with sherry vinegar, and toss to combine. Garnish with fresh parsley and serve immediately while warm.

   Tip: The vinegar brightens all the rich flavors from the chorizo and adds complexity.