Roasted Vegetables with Mexican Chorizo is a potpourri of root vegetables roasted with onion, peppers and Mexican Chorizo. It is a relatively easy dish to make but does require a lot of chopping, something that I enjoy doing. Once chopped, the root vegetables are tossed in a bowl with some simple spices and oil, then roasted. After 20 minutes, the peppers and chorizo are added and the roasting continues until done. This two-step roast allows the root vegetables to completely cook without overcooking the peppers and chorizo. And what is the end result? A hearty bowl of goodness. A complete meal all in one dish.
Roasted Vegetables with Mexican Chorizo Recipe
Recipe Author: MJ of MJ’s Kitchen
Prep and Cook Time: ~1.5 hours
The size of the vegetables is relative, but nothing really needs to be exact in this recipe. In reference to the chopped vegetables, I do chop the potatoes into larger pieces than the turnip and parsnip because the latter takes longer to cook.
1 medium to large sweet potato, chopped into ½” cubes
1 medium to large russet potato, chopped into ½” cubes
1 medium to large turnip, chopped into ¼” cubes
3 medium parsnip, chopped into ¼” cubes
1 medium onion, coarsely chopped (no need to separate layers)
1 large head of garlic, cloves peeled, trimmed, smashed
~2 Tbsp. garlic infused oil or chile infused oil or EVOO
¼ tsp. salt
1 tsp. black pepper
1 tsp. paprika
½ – 1 tsp. red chile powder (to taste)
½ tsp. ground cumin
1 medium to large bell pepper (green/red or both), chopped
½ pound Mexican chorizo*, crumbled
Juice from 1 lime
2 tsp. honey
- Preheat oven to 400° F.
- Chop the root vegetables and onion, and smash the garlic. Transfer to a large bowl.
- Add the salt and pepper, paprika, chile powder and cumin. Drizzle with oil. Toss to coat the vegetables with oil and seasoning.
- Transfer to a large baking dish. Roast for 30 minutes.
- While the root vegetables are roasting, chop the bell pepper and break up the chorizo.
- After 30 minutes, remove from the oven and add the peppers and chorizo. Mix with root vegetables.
- Return to the oven, lower oven temperature to 375° F and cook for 30 minutes or until vegetables are tender.
- While the vegetables are cooking, whisk together the honey and lime.
- Once cooked, pour the honey lime mixture over the vegetables and chorizo. Stir to coat and serve.
*See Kitchen Notes
Root vegetables – The combination that I used here is our favorite, but you can use whichever root vegetables you like. The sweet potatoes could also be substituted with a winter squash. Red beets do tend to bleed which doesn’t make the final dish very pretty, but golden beets work.
Chorizo – You can use bulk chorizo or buy it in a casing. If you buy it in a casing, 2 links is usually about a half of pound. Remove the casing and crumble the sausage or you may choose to just slice the chorizo instead of crumbling it.
Substitution for chorizo – This dish can be made with Italian sausage (we like spicy Italian), regular pork sausage, or any uncooked sausage of your choice.
Vegetarian version – Omit the chorizo. Increase the red chile powder to 1 tsp. and add ¼ – ½ tsp. chipotle powder (depending on how hot your chipotle powder is). For the protein, top each serving with an egg.
If you enjoy roasted vegetables, here are a couple more recipes you might enjoy.