Sheet Pan Sausage And Vegetables

Name: Sheet Pan Sausage and Vegetables (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: 1 lb Spanish chorizo-spicy, sliced into 1/4-inch rounds; 1 Purple sweet potato-peeled and cubed; 1 Romanesco broccoli-cut into florets; 1 Heirloom carrots-various colors, peeled and halved; 1 Cherry tomatoes; 1/2 Red onion-cut into wedges; 4 tbsp Extra virgin olive oil; 1 tsp Smoked paprika; 1/2 tsp Fennel seeds-crushed; 1/4 tsp Red pepper flakes; 1/2 cup Mayonnaise; 1 tbsp Smoked paprika; 1 clove Garlic-minced; 1 tbsp Lemon juice

⏱1h

👥4

🔥600 cal

Medium

🍽️Spanish

A sophisticated sheet pan dinner featuring Spanish chorizo, a vibrant array of seasonal vegetables, and a creamy smoked paprika aioli.

1 lb Spanish chorizo-spicy, sliced into 1/4-inch rounds

1 Purple sweet potato-peeled and cubed

1 Romanesco broccoli-cut into florets

1 Heirloom carrots-various colors, peeled and halved

1 Cherry tomatoes

See all 16 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥600 cal

Medium

🍽️Spanish

A sophisticated sheet pan dinner featuring Spanish chorizo, a vibrant array of seasonal vegetables, and a creamy smoked paprika aioli.

#sheet pan dinner #chorizo #rainbow vegetables #aioli #spicy

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, whisk together all Aioli ingredients. Set aside.
In a large bowl, combine all Vegetables with Olive oil, Smoked paprika, Fennel seeds, Red pepper flakes, Salt, and Black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet.
Arrange the chorizo slices among the vegetables.
Bake for 25-30 minutes, or until the chorizo is crispy and the vegetables are tender and slightly charred. Flip the chorizo halfway through cooking.
Serve immediately, drizzled with Smoked Paprika Aioli.

Ingredients

1 lb 450 g Spanish chorizo-spicy, sliced into 1/4-inch rounds
1 150 g Purple sweet potato-peeled and cubed
1 150 g Romanesco broccoli-cut into florets
1 150 g Heirloom carrots-various colors, peeled and halved
1 100 g Cherry tomatoes
1/2 75 g Red onion-cut into wedges
4 tbsp 60 mL Extra virgin olive oil
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Fennel seeds-crushed
1/4 tsp 1.25 mL Red pepper flakes
Salt To taste
Black pepper To taste
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Smoked paprika
1 clove 3 g Garlic-minced
1 tbsp 15 mL Lemon juice

Equipment

Large baking sheet
Large bowl
Small bowl
Whisk

Instructions

Preheat oven to 425°F (220°C).
In a small bowl, whisk together all Aioli ingredients. Set aside.
In a large bowl, combine all Vegetables with Olive oil, Smoked paprika, Fennel seeds, Red pepper flakes, Salt, and Black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a large baking sheet.
Arrange the chorizo slices among the vegetables.
Bake for 25-30 minutes, or until the chorizo is crispy and the vegetables are tender and slightly charred. Flip the chorizo halfway through cooking.
Serve immediately, drizzled with Smoked Paprika Aioli.

Nutrition per serving

Calories 600

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Sheet Pan Sausage And Vegetables

Sheet Pan Sausage And Vegetables

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