Roasted Sausage with Plantain
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Ingredients
- ½ kgspanish chorizo sausage(cut into 2-inch pieces)
- ½ kgitalian sweet sausage(cut into 2-inch pieces)
- 3plantains(peeled and cut into 1-inch rounds)
- 2red bell pepper(cut into large chunks)
- 1 largered onion(cut into wedges)
- 6garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 59⅛ mlfresh cilantro(chopped)
- 2 tablespoonsfresh lime juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Instructions
- 1
Preheat your oven to 425°F (220°C). Arrange sausage pieces, plantain rounds, bell peppers, and red onion wedges on a large baking sheet.
Tip: Use parchment paper for easier cleanup.
- 2
In a small bowl, combine olive oil, minced garlic, smoked paprika, cumin, sea salt, and black pepper.
Tip: Whisk vigorously to emulsify the oil and spices.
- 3
Drizzle the spiced oil mixture evenly over all ingredients on the baking sheet, then toss everything together until well coated.
Tip: Use your hands or two large spoons to ensure even distribution.
- 4
Spread the mixture in a single layer and roast for 25-30 minutes, stirring halfway through, until sausages are cooked through and plantains are golden and caramelized.
Tip: The sausages should reach an internal temperature of 160°F.
- 5
While the sausages finish roasting, prepare a quick chimichurri by mixing fresh cilantro, lime juice, 2 tablespoons of olive oil, 1 minced garlic clove, and a pinch of salt in a small bowl.
Tip: Let the chimichurri sit for a few minutes to develop flavor.
- 6
Remove the baking sheet from the oven and transfer the roasted sausage and plantain mixture to a serving platter.
Tip: Be careful as the pan will be extremely hot.
- 7
Drizzle the fresh chimichurri sauce over the roasted ingredients and serve immediately while still warm.
Tip: Serve with crusty bread or over rice to catch all the delicious juices.
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