A vibrant and hearty one-pan dish, this Sheet Pan Roasted Vegetables with Chorizo recipe brings together smoky, spiced chorizo and a colorful array of roasted vegetables. With minimal prep and maximum flavor, it’s a perfect solution for weeknight dinners or meal prepping for the week ahead.

Why You’ll Love This Recipe

This recipe is an excellent example of effortless cooking that delivers bold flavor and satisfying texture. You’ll appreciate how everything cooks together on a single sheet pan, making cleanup incredibly easy. The combination of tender, caramelized vegetables with crispy-edged chorizo creates a savory, well-balanced dish that is both comforting and wholesome. It’s also highly versatile and easy to customize based on what you have on hand.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 medium red bell peppers, sliced
• 2 medium yellow bell peppers, sliced
• 1 medium zucchini, chopped into chunks
• 1 medium eggplant, chopped into chunks
• 2 cups cauliflower florets
• 7 oz (200 g) chorizo sausage, sliced into coins
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

directions

1. Preheat oven to 400°F (200°C).
2. Place bell peppers, zucchini, eggplant, and cauliflower on a large baking sheet.
3. Drizzle with olive oil, then sprinkle with smoked paprika, oregano, salt, and pepper. Toss to coat the vegetables evenly.
4. Spread vegetables out in a single layer, ensuring they are not crowded.
5. Arrange chorizo slices evenly over the vegetables.
6. Roast in the oven for 25–30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized, and the chorizo is crisp around the edges.
7. Serve hot as a main dish or as a side with crusty bread or rice.

Servings and timing

This recipe yields approximately 4 servings. Total time required is about 40 minutes — 10 minutes for preparation and 30 minutes for roasting.

Variations

• Vegetarian Version: Omit the chorizo and substitute with smoked tofu or tempeh for a plant-based alternative.
• Spicier Option: Use spicy chorizo and add a pinch of chili flakes or cayenne for extra heat.
• Different Veggies: Swap in sweet potatoes, red onions, or mushrooms for variety.
• Herb Upgrade: Add fresh thyme or rosemary before roasting for a more aromatic finish.
• Cheesy Finish: Sprinkle with grated Parmesan or crumbled feta right after baking.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or reheat in a skillet over medium heat until warmed through. Avoid microwaving if you want to maintain the crisp edges of the vegetables and chorizo.

FAQs

Can I use pre-cooked chorizo?

Yes, pre-cooked chorizo works well. It will heat and crisp during roasting. Just ensure it’s sliced evenly.

What vegetables can I substitute?

You can use broccoli, carrots, mushrooms, or sweet potatoes as alternatives based on availability and preference.

Is this dish spicy?

It depends on the chorizo used. Spanish-style chorizo tends to be smoky, while Mexican-style can be spicier. Adjust spices to your taste.

Can I make this recipe in advance?

Yes, you can roast the vegetables and chorizo in advance and reheat before serving. It’s great for meal prepping.

Do I need to peel the eggplant?

No, the peel becomes tender when roasted. However, if you prefer, you can peel it before chopping.

Can I freeze this dish?

Freezing is not ideal as the vegetables may become mushy upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.

What’s the best type of chorizo to use?

Dry-cured Spanish chorizo or fresh Mexican chorizo both work. Adjust your seasoning accordingly if using fresh chorizo, as it can be more heavily spiced.

How do I prevent soggy vegetables?

Spread the vegetables in a single layer and avoid overcrowding the pan. Use a hot oven (400°F) for effective roasting.

Is this recipe gluten-free?

Yes, it is naturally gluten-free. Just confirm that the chorizo you use is certified gluten-free.

Can I add cheese to this dish?

Yes, adding crumbled feta or shredded manchego after roasting adds a rich, tangy layer of flavor.

Conclusion

Sheet Pan Roasted Vegetables with Chorizo is a flavorful and effortless dish that transforms simple ingredients into a robust, nourishing meal. With its one-pan convenience and endless customization options, it’s bound to become a staple in your kitchen, whether you’re cooking for a busy weeknight or planning ahead for several days of meals.

Sheet Pan Roasted Vegetables with Chorizo

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Spanish
• Diet: Halal

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Description

A colorful medley of bell peppers, zucchini, eggplant, and cauliflower roasted with smoky chorizo slices for a hearty, flavor-packed one-pan meal that’s perfect for busy weeknights.

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Ingredients

Units USM Scale 1x2x3x

• 2 medium red bell peppers, sliced
• 2 medium yellow bell peppers, sliced
• 1 medium zucchini, chopped into chunks
• 1 medium eggplant, chopped into chunks
• 2 cups cauliflower florets
• 7 oz (200 g) chorizo sausage, sliced into coins
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Preheat oven to 400°F (200°C).
2. Place bell peppers, zucchini, eggplant, and cauliflower on a large baking sheet.
3. Drizzle with olive oil, sprinkle with smoked paprika, oregano, salt, and pepper, and toss to coat evenly.
4. Spread vegetables out in a single layer. Arrange chorizo slices evenly on top.
5. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
6. Serve hot as a main dish or alongside crusty bread.

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Notes

• Use pre-cooked chorizo for faster preparation and easier digestion.
• Line the baking sheet with parchment paper for easier cleanup.
• Leftovers make a great filling for wraps or grain bowls.

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Nutrition

• Serving Size: 1 portion (1/4 of recipe)
• Calories: 410
• Sugar: 7g
• Sodium: 720mg
• Fat: 32g
• Saturated Fat: 11g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 45mg