Roasted Carrots and Chorizo

Published Dec. 13, 2023

Roasted Carrots and Chorizo
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(139)
Notes
Read community notes

In this pretty, party-worthy side dish, coins of sweet carrots roast with coins of smoky chorizo. When the carrots are tender and the chorizo is crisp, you’ll squeeze some lemon over them, stirring the citrus and the chorizo drippings together for a makeshift sauce for the carrots. Serve this dish alongside white fish, turkey or brothy chickpeas; tossed into a kale or grain salad; or piled into pita with hummus or yogurt. When shopping for this recipe, look for hard, cured Spanish chorizo (as opposed to fresh); the shelf-stable sausage is usually found near salami and other cured meats.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Ratings

4 out of 5
139 user ratings
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Cooking Notes

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.

This is reminiscent of an old Southern Living appetizer recipe I’ve made many times with bite sized roasted sweet potatoes and sliced, browned kielbasa toothpicked together and served with lemon aioli. It was always a hit. I love this fresh version of similar flavors!!!

An easy weeknight recipe. A bit dry.

I sprinkled garlic salt on the carrots and used pre-cooked “chorizo” sausage made with chicken. The lemon is important. Very good and very filling - a salad with radishes, cucumber and avocado completed the meal.

This was easy and delicious. A great side to our holiday meal. I made in the morning, transported and heated up right before we ate and added a final squeeze of lemon and salt. It was delicious. Organic carrots had so much more flavour, I would aim to use them.

I can't believe anything this easy to make tastes and looks this great and is so perfect.

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.

I thought this was a nice side dish that also looked great. The lemon’s acidity helped keep it from feeling heavy.

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.

When does the Chorizo get added to the sheet pan?

Step 1.

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.

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