This dish combines the natural sweetness of roasted carrots with the smoky, savory flavor of chorizo, creating a rich and hearty side or light main dish. The carrots caramelize beautifully in the oven, bringing out their sweetness, while the chorizo releases its spicy oils, infusing the entire dish with warmth and depth. A sprinkle of fresh herbs and a touch of citrus brighten it up, making it both flavorful and balanced. It’s a versatile recipe that pairs well with a variety of mains or can be served as a stand-alone dish for a light, yet satisfying meal.
Ingredients:
- 1 lb (about 4–5 large) carrots, peeled and cut into chunks
- 5 oz chorizo sausage, sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional for extra smokiness)
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Zest and juice of 1 lemon or orange
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- Place the carrot chunks on the baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and smoked paprika if desired. Toss to coat evenly.
- Scatter the sliced chorizo over the carrots, ensuring they’re spread out for even cooking.
- Roast in the oven for 25–30 minutes, or until the carrots are tender and slightly caramelized, and the chorizo is crispy around the edges.
- Remove from the oven and squeeze the lemon or orange juice over the dish. Toss gently to combine.
- Garnish with fresh parsley or cilantro and zest for a burst of freshness. Serve warm as a side or main.
