Roasted Chorizo with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels way more impressive than the effort it takes. The beauty of roasting chorizo with lotus root is how the spicy, smoky sausage flavors meld with the delicate, slightly sweet earthiness of the lotus root. What I love most is that it comes together in under an hour and uses just one pan, making cleanup a breeze. Plus, lotus root is packed with fiber and vitamin C, so you're getting real nutrition alongside all that delicious flavor. The sherry vinegar and fresh thyme tie everything together beautifully. Trust me, your dinner guests will think you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 227 gspanish chorizo(sliced into 1/4-inch rounds)
- ¾ kglotus root(peeled and sliced into 1/8-inch thick rounds)
- 6garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsmoked paprika
- 1½ tablespoonssherry vinegar
- 2 sprigsfresh thyme
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ½red onion(thinly sliced)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
While the lotus root roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 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
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
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
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.
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