Spicy Chorizo & Roasted Vegetable Sheet Pan
An exciting variation featuring Spanish chorizo, roasted red and yellow bell peppers, onions, and zucchini. The vegetables are tossed with smoked paprika and olive oil, creating a vibrant dish packed with depth of flavour.
- Total
- 30 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the roasted vegetables
- 1 large Red bell pepper, seeds removed, cut into strips
- 1 large Yellow bell pepper, seeds removed, cut into strips
- 1 large Zucchini, ending sliced into half-moons
- 1 large Red onion, peeled and cut into wedges
- 2 teaspoon Smoked paprika, adjust to taste
- 1 teaspoon Salt, or to taste
- 1 teaspoon Black pepper, freshly cracked
- 60 milliliters Olive oil, extra virgin, for tossing the veggies
For the spicy chorizo
- 200 grams Spanish chorizo, sliced into 1 cm rounds
- Prep
- 15 min
- Cook
- 15 min
About this recipe
Inspired by the classic Spanish sheet pan dishes, this recipe brings together the spicy notes of chorizo with a medley of crunchy, roasted vegetables. It's a nod to traditional Spanish flavours while being approachable for home cooks who want to create something special in a short amount of time. Roasting is a favourite method in Spanish cuisine, allowing for vegetables to develop their natural sweetness and chorizo to release its delicious oils into the dish.
Method
-
Step 1: Prepare the oven and sheet pan
Preheat the oven to 220°C (428°F). Ensure your sheet pan is dry and ready for the vegetables and chorizo.
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Step 2: Chop vegetables and season
In a large mixing bowl, combine the red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper. Toss well to coat all the vegetables evenly.
-
Step 3: Add chorizo to the mix
Incorporate the sliced Spanish chorizo into the vegetable mixture. Toss to distribute the chorizo evenly amongst the vegetables.
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Step 4: Roast in the oven
Spread the seasoned vegetables and chorizo evenly on the prepared sheet pan. Ensure they are not overcrowded, allowing for even roasting. Place the sheet pan in the preheated oven and roast for 15 minutes, or until the vegetables are tender and slightly caramelised, and the chorizo is cooked through.
Check that the chorizo reaches an internal temperature of 74°C (165°F). -
Step 5: Serve the dish
Remove the sheet pan from the oven and let it cool slightly before serving. Serve the roasted chorizo and vegetables hot, garnished with fresh herbs if desired.
Tips
- For added depth, include garlic cloves in the roasting process for a sweet and aromatic twist.
- Try adding asparagus for a seasonal element, roasting it alongside the other ingredients for a colourful dish.
- Serve with a drizzle of balsamic glaze after roasting for a touch of sweetness and acidity.
Equipment
- Large mixing bowl
- Sheet pan
- Spatula
- Sharp knife
- Cutting board
- Digital kitchen scale
Serve it with
Sides
-
Garlic Bread
The crispy bread pairs perfectly to soak up the juices from the roasted dish.
-
Simple Green Salad
A light salad helps to cleanse the palate with its fresh ingredients.
Goes well with
-
Pan-Seared Salmon
A hearty fish dish that complements the robust flavours of the chorizo.
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Churros
A sweet end to the meal with these traditional Spanish pastries.
Drinks
-
Sangria
A refreshing wine-based drink that enhances the Spanish theme and complements the chorizo.
-
Sparkling Water with Lemon
A refreshing palate cleanser that pairs well with the spicy chorizo without overshadowing flavours.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
