Roasted Chorizo with Parsnip
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Chorizo and parsnips are a match made in heaven, their flavors mingling beautifully as everything roasts together. Parsnips are packed with fiber and vitamins, making this dish as nourishing as it is delicious. The best part is that there's minimal prep involved, just chop your vegetables and let the oven do the heavy lifting. Fresh thyme and a splash of sherry vinegar round out the flavors perfectly.
Ella x
Ingredients
- ½ kgchorizo sausage(cut into 1-inch rounds)
- ¾ kgparsnips(peeled and cut into 3-inch batons)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 4 sprigsfresh thyme
- 2 tablespoonssherry vinegar
- ¼ teaspoonred pepper flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
Toss the parsnip batons with 2 tablespoons of olive oil, half the minced garlic, paprika, salt, and pepper in a large bowl until evenly coated.
Tip: Cut parsnips to similar sizes so they roast evenly.
- 3
Spread the parsnips in a single layer on the prepared baking sheet and roast for 15 minutes.
Tip: Parsnips need a head start to become tender.
- 4
While the parsnips roast, heat the remaining olive oil in a large skillet over medium-high heat and cook the chorizo rounds until the edges are slightly caramelized and the fat releases, about 5-7 minutes.
Tip: Don't overcrowd the skillet; work in batches if necessary.
- 5
Remove the baking sheet from the oven and add the cooked chorizo, remaining garlic, thyme sprigs, and red pepper flakes to the parsnips, tossing gently to combine.
Tip: The chorizo fat will add wonderful flavor to the parsnips.
- 6
Return to the oven and roast for another 15-18 minutes until the parsnips are golden and tender when pierced with a fork.
Tip: Look for caramelized edges on the parsnips for the best flavor.
- 7
Remove from the oven and drizzle immediately with sherry vinegar, tossing gently to coat.
Tip: The vinegar adds brightness and cuts through the richness of the chorizo.
- 8
Transfer to a serving platter, discard the thyme sprigs, garnish with fresh parsley, and serve warm.
Tip: This dish is best served immediately while the chorizo is still warm.
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