- 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