Spicy Chorizo & Roasted Vegetable Sheet Pan
Generated with the assistance of Pantry Bliss AI
Last updated on
4
30 minutes
Prep time
15 minutes
Cook time
15 minutes
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.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1 large Red bell pepper (seeds removed, cut into strips)
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1 large Yellow bell pepper (seeds removed, cut into strips)
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1 large Zucchini (ending sliced into half-moons)
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1 large Red onion (peeled and cut into wedges)
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2 teaspoon Smoked paprika (adjust to taste)
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1 teaspoon Salt (or to taste)
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1 teaspoon Black pepper (freshly cracked)
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60 milliliters Olive oil (extra virgin, for tossing the veggies)
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200 grams Spanish chorizo (sliced into 1 cm rounds)
Instructions
- 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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2.
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).
- 3. 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.
- 4. Add chorizo to the mix: Incorporate the sliced Spanish chorizo into the vegetable mixture. Toss to distribute the chorizo evenly amongst the vegetables.
- 5. 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.
Tips and Variations
- 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 Required
Suggested Pairings
Sides
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The crispy bread pairs perfectly to soak up the juices from the roasted dish.
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A light salad helps to cleanse the palate with its fresh ingredients.
Drinks
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A refreshing wine-based drink that enhances the Spanish theme and complements the chorizo.
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A refreshing palate cleanser that pairs well with the spicy chorizo without overshadowing flavours.
Other Food Dishes
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A hearty fish dish that complements the robust flavours of the chorizo.
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A sweet end to the meal with these traditional Spanish pastries.