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.
If you want a little more protein, top each serving with an egg. And, if you want it a little spicier, then smoother in with red chile. You could even go a step further and make your own Mexican chorizo. I usually make a three pound batch at a time and freeze it in 1/4 pound servings. That way I always have chorizo for this dish and many more.
Roasted Vegetables with Mexican Chorizo
A one dish meal with roasted root vegetables and Mexican chorizo.
“*” See Kitchen Notes for more information or links to special ingredients.
- 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.
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.
Mexican 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 this roasting vegetables, here are a few more recipes you’ll enjoy.
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It sounds like a great idea for a winter meal. I guess I could try it with Spanish chorizo too… now that I start imagining it in my oven, I get seriously hungry! If my post-holiday fridge wasn’t empty I’d do it for tonight’s dinner (I only have chorizo actually! Funny isn’t it?). Sorry for coming here so late… I see I have missed many fantastic inspiring meals once again!
Oh yes…it would be good with Spanish chorizo as well Just hold back on any extra salt. Hope you had a wonderful holiday and great travels!!!! Glad to see you safely home.
What a wonderful and actually perfect dish to enjoy this week! I like serving roasted vegetables for holiday meal!
Thanks so much Nami!
The chorizo would give that vegetables a lot of good flavours
And that it does. Thanks!
I love this recipe! Great photos! Everything looks so yummy!
Thanks so much Marcela!
This is such a lovely fall recipe, MJ, and I love how versatile it is. This recipe is perfect for one of those days that may have been a little stressful – a little therapeutic chopping (I enjoy chopping too) followed by a warming and comforting meal! Thank you for bringing this wonderful, wholesome recipe to the Hearth and Soul Hop. Hope to see you again this week 🙂
Thanks so much April! So glad you liked it. And yes, chopping can be quite therapeutic. 🙂
Gorgeous and hearty, MJ! I like chopping too 🙂
Thanks Viviane! Chopping can be quite Zenlike. 🙂
Love roasting vegetables and this sounds like a very flavorful dish.
Thanks so much Karen!
This looks super delicious!
I love chorizo, and you can’t go wrong with roasted vegetables.
Thanks for sharing
Julie
Gourmet Getaways
Thanks Julie!
Chorizo in a favorite too, a very hearty meal with all those root veggies. Great idea two stepping the roasting.
Thanks Evelyne! The two step process keeps you from overcooking the faster cooking ingredients. It works great!
I enjoy chopping too as long as it’s not (almost) impossible to cut through the vegetable. For example, I have the darndest time cutting through squash — is it just me? And then I’m always afraid when I’m pressuring so much that my knife will slip and I’ll end up bludgeoning myself on top of my kitchen failure (ok, nuff said ;o). Love the warmth of this dish MJ including the delicious spicing you have chosen. Roasting vegetables is such a great way to elevate flavor and I find the aromas irresistible in the fall… a perfect way to warm our tummies and our homes!
Yea … like a Kabocha squash? 🙂 I have to have Bobby cut those for me.
Thanks Kelly! Roasting vegetables is like baking bread. Your senses are already so stimulated by the time it comes out of the oven, they you don’t even need to eat. NOT! Ha ha.
WOW you sure know how to make a mouth water 🙂
Thanks John! Just wait until next week. 🙂
This sounds really good, ideal for autumn.
Thanks! With root vegetables, this dish could stretch into winter. 🙂
I just made paella this week and forgot how much I love chorizo. Wish I had saved a couple links for your fantastic veggie dish!
Thanks Liz! You know…you can always make your own chorizo. 🙂
Roasting vegetables gives them a very profound flavor, adding the chorizo makes them even more delicious!
Roasting does do something special doesn’t it? Thanks!
I would be very happy having a place at your table. Total yum!
Well, come on down Abbe!!! Would love to have you at my table.
All the YARM! Roasted veggies and chorizo is a killer combo, you wouldnt feel bad going back for seconds with this dish + it is a very versatile dish too! This mix through a risotto would be delish. Ooooh… you’ve got my brain in dinner mode now. 🙂
Thanks so much Anna! The versatility of this dish does make is special 🙂
I agree with the comments about a Thanksgiving dish. I’m sure this would light up
a few faces at my Thanksgiving table. The leftovers in burritos is inspired.
The color is what I particularly love. Good Job!
Thanks so much Carol! If I have them, I’ll use 2 colors of bell peppers to add some color to this dish. That’s what you’re seeing here. Looks pretty on the table. 🙂
This is the perfect one pot dish. Healthy and filling but with lots of flavor!
Thanks Vicki!
Mj I need to this roasted veggies with spicy chorizo will be a killer combo. Love it.
Thanks so much Swathi! And thanks for the shares!
I like your idea of doing this in stages–the resulting texture is a win. Easy, flavorful, and the leftovers (should that happen) makes a great filling for breakfast burritos or frittata. 🙂
Thanks so much Judy! The two-stage roasting does help to maintain texture and keeps the sausage from totally drying out. I hate dried out sausage. 🙂 Making a burrito or frittata is a great idea! I’ve been know to blend the leftovers and make a soup.
This would be perfect for Thanksgiving. I love how colorful it is too!
Thanks so much Susan! I was thinking the same thing about making it a holiday dish. 🙂
I LOVE roast veggies! And what a great idea to make a nice mix, and add some spicy chorizo. Terrific idea — and a tasty one. 😉 Gotta try this — thanks so much.
Thanks so much John! Roasting vegetables is a wonderful thing to do during cold weather, not just because they are comfort food, but the oven helps to heat up the house. 🙂 Hope you enjoy!
Roasted veggies and chorizo! Yes, this is definitely a dish I would want to have a big helping of seconds! Love the seasoning you put to the roasting veggies too… and I never eat enough turnips so this has me exited to buy some soon. 🙂
Thanks so much Ramona! Actually, we don’t eat a lot of turnips either so this IS a great way to work them into your diet.
What a fantastic dish. I love root vegetables and you have lots of variety here. My husband adores chorizo so I know he’d love this dish xx
Thanks so much Charlie! We both love chorizo in this house, so it’s a common ingredient. 🙂
What a great comfort dish! I always have a weakness for roasted root veggies. This is a perfect meal for me, MJ.
Comfort food- that it is! When it’s cold, there is nothing better than a big bowl of hot roasted veggies. Thanks!
OH my what a dish!
Thanks Cake Lady!
Wow! What a way to spice up roasted veggies! Comforting and just enough spice to warm and comfort at the end of a busy day. I’m thinking any leftovers would make great burritos.
Thanks Deb! Burritos with the leftovers does sound good! Thanks for the idea. 🙂