Roasted carrots and chorizo

In this pretty, party-worthy side dish, coins of sweet carrots roast with coins of smoky chorizo. When the carrots are tender and the chorizo is crisp, you’ll squeeze some lemon over them, stirring the citrus and the chorizo drippings together for a makeshift sauce for the carrots.

General

• Source: NYT
• Serves 4
• Serve this dish alongside white fish, turkey or brothy chickpeas; tossed into a kale or grain salad; or piled into pita with hummus] or yogurt.

Ingredients

• 1½ pounds medium carrots, scrubbed and thinly sliced into coins
• 1 teaspoon extra-virgin olive oil
• Salt and pepper
• 4 ounces Spanish chorizo, casing removed, thinly sliced into coins. It must be hard, dried chorizo.
• 1 lemon

Procedure

1. Heat the oven to 425 degrees. On a sheet pan, toss the carrots with the oil until coated. Season generously with salt and pepper, and spread into an even layer. Top with the chorizo.
2. Roast, stirring once or twice, until the chorizo is crisp and the carrots are tender, 20 to 25 minutes. Zest and juice half the lemon over the sheet pan. Stir to coat, scraping up the rendered chorizo fat from the pan. Season to taste with salt and pepper. Serve with the remaining lemon half in wedges for squeezing over.