Ingredients and Equipment

Equipment
Sharp Cutting Knife
Vegetable Peeler
Cutting Board
Large Ovenproof Dish

Ingredients
3 Medium Carrots
3 Medium Parsnips
1/2 a Large Sweet Potato
1 Palm Sized Potato
1 Large Onion
200g Ring of Chroizo
Cooking Oil

Seasoning

Paprika - normal or smoked
Garlic Powder
Cayenne Powder or Chilli Flakes
Mixed Herbs
Black Pepper
Salt Grinder or Flakey Salt

Method

Pre-heat oven to 190ᵒc

Vegetable and Chorizo Prep
Peel your Carrots, Parsnips, and Sweet Potato. Peeling your white potatoes is optional. If you do not peel them then give them a good clean

Top and tail your carrots and parsnips then chop into pieces that are about equal to one another. The larger the pieces the longer they will take to cook

Repeat for your potatoes and put them all into the ovenproof dish

It is best to use a shallow wide dish to have one even layer for more even cooking

Using your knife, cut lightly into the skin of the Chorizo and chop the ends off before peeling off the skin

Once peeled chop it into chunks similarly thick to your vegetables

Peel then top and tail your large onion. Chop it into 8 and set aside with your chorizo

Seasoning/flavouring

Drizzle the veg lightly with oil before sprinkling your seasonings over the top in an evenish coat

You want to add about a tablespoon of paprika and be liberal with fresh cracked black pepper and at least a teaspoon of garlic powder. Grind some salt over the top or sprinkle a few pinches of flakey salt

When adding cayenne or dried chilli flakes be careful as there isn’t any acid or dairy protein to cool it off. Go as spicy as you dare!

Cooking

Cook for 45 minutes stiring every 15 minutes or so. If you want your veg crispier feel free to leave it longer.

Serve and enjoy!