Wednesday, July 14, 2010

Roasted Parsnip and Chorizo Bites

  • 2 parsnips
  • 2 tsp olive oil
  • Pinch of coarse salt and ground pepper
  • 8 slices (1/4-inch thick) spicy chorizo
  • 1 oz Manchego cheese
Preheat oven to 425 degrees.

Peel parsnips and cut into 1/4-inch thick slices on the diagonal; toss slices with oil and season with salt and pepper.

Roast until lightly browned (12-13 minutes) in a single layer on a baking sheet; flip slices halfway through.

Push parsnips to one side of the sheet and add chorizo; roast just enough to heat chorizo through (about two minutes); let cool five minutes.

Break cheese into 1/2-inch chunks.

Layer parsnip, chorizo, Manchego, and parsnip; spear with a toothpick and serve warm.

*Recipe courtesy of Martha Stewart

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