Roasted Carrots and Chorizo
Published Dec. 13, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ pounds medium carrots, scrubbed and thinly sliced into coins
- 1teaspoon extra-virgin olive oil
- Salt and pepper
- 4ounces Spanish chorizo, casing removed, thinly sliced into coins
- 1lemon
Nutritional analysis per serving (4 servings)
171 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 6 grams protein; 514 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a sheet pan, toss the carrots with the oil until coated. Season generously with salt and pepper, and spread into an even layer. Top with the chorizo.
- Step 2
Roast, stirring once or twice, until the chorizo is crisp and the carrots are tender, 20 to 25 minutes. Zest and juice half the lemon over the sheet pan. Stir to coat, scraping up the rendered chorizo fat from the pan. Season to taste with salt and pepper. Serve with the remaining lemon half in wedges for squeezing over.
Private Notes
Comments
This worked out great for me and was really easy. Had to sub in some sliced potatoes because i was short on carrots and the cook time was just right for both veg types. The chorizo is critical so if you don't like how your chorizo tastes, don't bother moving forward. I found a legit "made in Spain" chorizo that tasted amazing on its own and it made the whole dish. Lemon makes it better but you could probably skip it and not miss it too much.
If you can't find Spanish chorizo, try looking for linguicia - Portuguese sausage, very similar. Silva brand (yellow package) is the one I've see most often, in several different states.
A little more info on the thickness of the carrot and chorizo slices might have helped here. I’d advise something like a quarter inch thick and maybe bias cut. I went thinner than that and it was fine but… Any cured chorizo will do here, I think. And multi-color carrots make it prettier than just orange ones. I served it with Spanish-style, paprika and herb chicken thighs in a brava sauce. Finished both with lemon juice and flake salt. Really nice side dish; will make again.
Okay, I was a bad reader and had a pound of raw chorizo sausage thawed and ready when I saw the recipe called for cured, hard chorizo. I decided to throw caution to the wind and just put the chorizo (sans casing) on top of the carrots and chucked it in the oven. It was delicious! I mean, so very easy, just one sheet pan and high heat, but satisfying. Added a little spinach because I had a little spinach on hand, and served it with mashed potatoes.
Lemon makes it so much better and gives it a citrus taste that it needs.
Absolutely delicious! It's a simple dish but packed with flavor. I used Mexican chorizo from Whole Foods.