Roasted Chorizo with Turnip
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Spanish chorizo paired with roasted turnips creates this wonderfully savory, slightly sweet dish that feels fancy but requires almost no skill. Turnips are an underrated vegetable packed with vitamin C and fiber, making them as nutritious as they are delicious. The beauty of this recipe is its simplicity: you just chop everything, toss it with olive oil and seasonings, then let the oven do the work. It's economical too, since both chorizo and turnips are affordable year round. Trust me, this humble combination will become a regular on your dinner table.
Ella x
Ingredients
- ½ kgspanish chorizo(sliced into 1/4-inch rounds)
- ¾ kgturnips(peeled and cut into 1-inch cubes)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 teaspoonsmoked paprika
- 2 sprigsfresh thyme
- 1red onion(cut into wedges)
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the chorizo slices dry with paper towels to help them crisp during roasting.
Tip: Drying the chorizo prevents excess oil splatter and promotes better browning.
- 2
In a large mixing bowl, toss the turnip cubes with 2 tablespoons of olive oil, sea salt, and black pepper until evenly coated.
- 3
Spread the turnips in a single layer on a large baking sheet and roast for 15 minutes until they begin to soften and develop golden edges.
Tip: Stir halfway through for even browning.
- 4
Remove the baking sheet from the oven and push the turnips to one side. Add the chorizo slices to the empty space and drizzle with remaining 1 tablespoon of olive oil.
- 5
Sprinkle the minced garlic, smoked paprika, and thyme sprigs over both the chorizo and turnips, then add the red onion wedges between them.
Tip: The paprika adds authentic Spanish flavor and color to the dish.
- 6
Return to the oven and roast for 18-20 minutes until the chorizo is crispy at the edges and the turnips are completely tender and caramelized.
- 7
Remove from the oven and drizzle the balsamic vinegar over the entire sheet, gently tossing to combine all the components.
Tip: The vinegar adds acidity to balance the richness of the chorizo.
- 8
Transfer to a serving platter, discard the thyme sprigs, and serve hot as a main course or alongside crusty bread and a simple salad.
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