This Spanish Chorizo recipe is bursting with bold, earthy flavours, marrying the goodness of marinated veggies with the sizzling spice of Spanish chorizo. You can’t go wrong with this simply delicious chorizo and vegetable dish.
Perfectly seasoned veggies soak up the of olive oil and rosemary before hitting the oven. The Spanish chorizo takes centre stage, coated in a sticky, balsamic and honey-infused sauce with a splash of zesty lemon juice. When these two worlds collide – chorizo and vegetables – the result is a hearty, crowd-pleasing dish that’s outright delicious.
Easy Spanish Chorizo and Vegetables
For a quick and easy weeknight dinner, this Spanish Chorizo recipe is super easy. It features simple-to-prepare ingredients, minimal prep work, and a few straightforward cooking steps. This recipe is sure to impress.
Why is chorizo so good?
I absolutely love chorizo! Its rich, smoky flavour, versatile use in various dishes, satisfying texture, and convenient cooking make it a staple in many cuisines. If you can get your hands on the authentic Spanish chorizo, even better!
Ingredient for this Spanish Chorizo recipe:
- Chat potatoes
- Carrot
- Zucchini
- Mushrooms
- Red onion
- Garlic
- Olive oil
- Salt and pepper
- Rosemary
- Spanish Chorizo sausages
- Parsley
- Balsamic vinegar
- Lemon
- Honey
- Rocket or Arugula
Spanish Chorizo recipe in 3 easy steps:
Prepare and Cook Veggies:
- Halve chat potatoes, cut carrots, zucchini, mushrooms, and red onion.
- Crush garlic cloves.
- Boil potatoes and carrots for 5 mins or microwave on HIGH for 5 mins.
- Combine all veggies in a baking dish, drizzle with olive oil, sprinkle rosemary, season with salt and pepper.
- Roast for 25 mins until soft.
Sauté the Chorizo:
- In a pan, cook sliced chorizo until done (8-10 mins).
- Add balsamic vinegar, cook until sticky.
- Add the honey
- Deglaze with lemon juice and honey.
Combine and Serve:
- Add balsamic, chorizo and chopped parsley to roasted veggies.
- Stir to combine.
- Serve the Spanish Chorizo and veggies with rocket leaves.
Frequently asked Questions about the Spanish Chorizo recipe:
Absolutely! The veggies can be prepped and stored in the baking dish a few hours before roasting. The chorizo and balsamic sauce can also be made in advance, and you can combine everything just before serving.
Of course! This recipe is super customisable. Feel free to swap or add vegetables based on your preferences or what’s in your pantry. Bell peppers, sweet potatoes, or even asparagus can be fantastic additions. Just adjust cooking times.
Absolutely! Skip the chorizo, and you’ll still have a delicious roasted veggie dish. Consider adding some extra spices or a drizzle of balsamic glaze for that extra flavour kick.
Yes, you can. However, keep in mind that dried herbs tend to be more potent than fresh ones. Adjust the quantity accordingly, and if possible, crush the dried rosemary between your fingers before using to release its flavours.
Absolutely! The flavours tend to deepen, making it even more delicious the next day. Store leftovers in an airtight container in the fridge (excluding the rocket leaves, they will become soggy) and reheat in the oven or microwave when ready to enjoy again.
TOP TIPS from test kitchen
- Prep Smartly: To save time on busy evenings, pre-cut your veggies and store them in an airtight container in the fridge. This way, you can simply toss them in the baking dish when you’re ready to roast.
- Choose Quality Spanish Chorizo for this recipe: Opt for high-quality Spanish chorizo for the best flavour. The richness of good chorizo will elevate the entire dish. Feel free to explore different types, such as spicy or smoked chorizo, to suit your taste preferences.
- Don’t Skimp on Seasoning: The magic happens in the details. Season your veggies generously with salt, pepper, and fresh rosemary. These simple seasonings enhance the natural flavours and add a savoury depth to the dish.
- Balance the Balsamic: While the balsamic vinegar adds a delightful sweetness, be mindful not to overpower the dish. Taste as you go when making the chorizo sauce, adjusting the vinegar to achieve a perfect balance of sweetness and acidity.
Spanish Chorizo with Mediterranean Vegetables
- Total Time: 40 minutes
- Yield: 4 1x
Description
With just three straightforward steps, you’ll have a super tasty dinner on the table without a massive fuss.
Ingredients
- 8 Chat potatoes, skin on and halved
- 2 Carrot, cut into 3cm pieces
- 1 Zucchini, cut into 3cm pieces
- 250g Mushrooms, quartered
- 1 Red onion, cut into wedges
- 6 cloves Garlic, peeled and crushed
- 1 tbs Olive oil, extra for drizzling
- Salt and pepper, to taste
- 2 sprigs Rosemary, leaves picked
- 4 Spanish Chorizo sausages, thinly sliced
- 1/2 cup Parsley, chopped
- 1/2 cup Balsamic vinegar
- 1 Lemon, juiced
- 1 tbs Honey
- 100g Rocket leaves (arugula)
Instructions
Preheat oven to 220°C/200°C fan forced
Prepare the Vegetables:
- Place potatoes and carrot in a saucepan of cold water, bring to a boil and cook for 5minutes. Drain. Alternatively microwave for 3 minutes on HIGH.
- Place potatoes, carrot, capsicum, zucchini, mushrooms, red onion and garlic in a baking dish. Drizzle over oil, sprinkle with rosemary and season. Toss to combine and roast, turning twice during cooking time. Roast for 25 minutes or until soft.
Cook the Chorizo:
- Heat frying pan over medium-high heat and add olive oil. Cook chorizo for 8-10 minutes or until cooked. Add balsamic vinegar to the chorizo cook for about 2 minutes or until sauce becomes sticky.
- To enhance the sweetness and texture, incorporate 1 tablespoon of honey and cook for an additional 1-2 minutes until the sauce achieves a nice, gooey consistency.
- Deglaze the pan by adding the lemon juice.
Combine and serve:
- Add the balsamic chorizo and parsley to the vegetables and stir to combine.
- Place portion of the rocket (arugula) on each plate then top with chorizo and roasted vegetables.
- Prep Time: 10
- Cook Time: 30
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Just tried this recipe with some fresh veggies and chorizo – absolutely delicious! The flavours blended perfectly, and it was so easy to make. Definitely adding this to my regular rotation!