Roasted Root Vegetable & Chorizo Tray Bake
This is a classic one pan tray-bake that's inspired by a recipe from José Pizarro in his new book "The Spanish Pantry". Not only is a great recipe to make from scratch, it's also perfect for using up any left over veggies from a roast.
The cooking chorizos we sell are such a fantastic pantry staple, they impart so much flavour into any dish and are brilliant to have on hand to 'rev up' your recipes.
Ingredients for Roasted Root Veg & Chorizo Tray Bake
Serves 4
6-7 small carrots, peeled and cut in half lengthways
6-7 small parsnips, peeled and cut in half lengthways
6-7 small beetroots, peeled and cut in half
2 bulbs of fennel, tops removed (keep the fronds) and cut into wedges
1 pack cooking chorizo, skins removed and cut into chunks
150g sourdough bread, torn into small chunks
2 tsp coriander seeds
1 tsp hot smoked paprika
4 tablespoons extra virgin olive oil
Salt & Pepper
1. Pre-heat your oven to 200°C
2. Peel and prep the vegetables, scatter over the coriander seeds, smoked paprika, salt, pepper and olive oil and mix together to coat. Then roast in the pre-heated oven for around 20 minutes. (If you are using left over roasted veg, skip this initial veg roasting step).
3. Remove the tray from the oven and add in cooking chorizo. Tumble everything around in the tray and return it to the hot oven for another 10 minutes.
4. Now add in the chunks of sourdough, tumble this around with everything again, add a little extra salt and return to the oven for a further 10 minutes.
5. Once the bread is crispy, the root veg is tender with some pleasing charred bits and the chorizo has worked its magic, remove from the oven, scatter over the reserved chopped fennel fronds and serve.
