Best 3 Sheet Pan Chorizo With Potatoes And Asparagus For Two Recipes
Craving a quick and flavorful meal? Look no further than this sheet-pan chorizo with potatoes and asparagus! This delightful dish is not only easy to prepare but also a fantastic way to enjoy the vibrant flavors of chorizo, tender potatoes, and crisp asparagus. In just 30 minutes, you'll have a sizzling skillet filled with succulent ingredients that are sure to tantalize your taste buds. This recipe serves two, making it a perfect choice for a romantic dinner or a delightful meal for one. With its vibrant colors and irresistible aromas, this sheet-pan chorizo dish will surely be a hit. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that promises satisfaction with every bite!
Here are our top 3 tried and tested recipes!
SMASHED POTATO-CHORIZO HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position racks in the upper third and middle of the oven; preheat the broiler. Whisk the vinegar and sugar in a small bowl until dissolved. Stir in the red onion and set aside.
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until the potatoes are tender, 12 to 15 minutes.
- Meanwhile, toss the shishitos and asparagus with 1 tablespoon olive oil and a big pinch each of salt and pepper on a baking sheet.
- Drain the potatoes and toss with 2 tablespoons olive oil and the paprika; season with salt and pepper. Spread out on a second baking sheet and smash the potatoes using the bottom of a glass. Broil the potatoes on the upper oven rack and the shishitos and asparagus on the middle rack until the potatoes are browned and the shishitos and asparagus are tender, 10 minutes.
- Meanwhile, cook the chorizo in the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat until browned, 5 minutes. Remove to a plate. Add 4 eggs to the skillet and cook until the whites are set, 3 to 4 minutes; season with salt and pepper. Divide the potatoes, shishitos and asparagus among plates. Top with the chorizo, red onion (drained) and fried eggs. Sprinkle with the parsley and paprika.
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
SHEET PAN CHORIZO WITH POTATOES AND ASPARAGUS FOR TWO
Looking for a sheet pan dinner for two? Toss chorizo sausage, potatoes, and vegetables together in a single pan for a quick and easy weeknight dinner with a baked chorizo Spanish flare.
Provided by Fioa
Categories Pork Sausage
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes and carrots on a baking sheet. Season with 2 tablespoons olive oil, salt, black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
- Bake in the preheated oven until sausages are golden, about 15 minutes.
- Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices on the sheet pan. Drizzle with remaining olive oil; toss to coat.
- Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 34.4 g, Cholesterol 52.8 mg, Fat 43.6 g, Fiber 6.7 g, Protein 19.2 g, SaturatedFat 11.5 g, Sodium 1385.5 mg, Sugar 7.6 g
Tips:
- Choose the right chorizo: Use a good quality Spanish chorizo for the best flavor. Look for a firm, dry sausage with a deep red color.
- Cut the vegetables evenly: This will help them cook evenly. The potatoes should be cut into 1-inch cubes, the asparagus should be cut into 2-inch pieces, and the onion should be cut into thin slices.
- Season the vegetables well: Don't be afraid to use plenty of salt and pepper. You can also add other seasonings, such as garlic powder, paprika, or cumin.
- Cook the vegetables until they are tender: The potatoes should be cooked through and slightly browned, the asparagus should be tender but still slightly crisp, and the onion should be caramelized.
- Serve immediately: This dish is best served hot out of the oven. You can garnish it with fresh herbs, such as parsley or cilantro.
Conclusion:
This sheet pan chorizo with potatoes and asparagus is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chorizo. The chorizo adds a delicious smoky flavor to the vegetables, and the potatoes and asparagus are cooked to perfection. This dish is sure to please everyone at your table.
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