Roasted Chorizo with Parsnip

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.