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Chorizo & Roasted Vegetable Bake

Chorizo & Roasted Vegetable Bake

| Marshall Teague

Chorizo & Roasted Vegetable Bake - 1 lb. Chorizo

1. Drizzle baking sheet with oil and preheat oven to 375.

2. Dice 7-10 fingerling potatoes (or 1-2 baking potatoes), and 2-3 sweet potatoes and add to baking sheet. (Note: I judge how many potatoes to dice based on their size.  I want enough diced potatoes to cover most of pan.)

3. Add 1-2 cups chopped broccoli pieces over potatoes (I chop mine pretty small so they roast and get slightly crispy).

4. Add 1 bag of frozen shelled edemamme over broccoli and potatoes (and feel free to include any other veggies you love!)

5. Roast veggies in oven from 30-40 minutes until potatoes are soft.

6. While roasting, brown the chorizo over medium high heat until crumbled and cooked through.

7. Once veggies are roasted, pull them out of oven and sprinkle with garlic salt. Then drizzle with BBQ sauce. Top with chorizo crumbles and shredded cheddar cheese.

8. Place back in oven until cheese is melted and then it's ready to serve. Enjoy! We always eat this as a one-dish meal.  


  • Posted by dwaruhvdhe on

    Muchas gracias. ?Como puedo iniciar sesion?

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The tension of good and hard is always present, but by these winding 'Streams that Flow,' I have found more life, love and kindness than I ever knew was possible. This blog is a stream-of-consciousness style record of the people, places, and even animals that have imprinted goodness and love on my life. Stories that I hope will inspire rituals of beauty, rest and belonging for you too within the flow of everyday life.