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Home Recipes
Quick & Easy

Chorizo Parsnip and Olive Bites

This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.

Ingredients :

    3 parsnips (1 ½ pounds), peeled and chopped into ½-inch rounds and halved if large (4 cups)
    2 tablespoons extra-virgin olive oil
    Coarse salt
    8 ounces dried chorizo, chopped into ½-inch rounds and halved if large
    1 ½ cups pitted green olives, such as Castelvetrano

Direction :

    Preheat oven to 425 degrees. Toss parsnips with oil and season with salt on a rimmed baking sheet. Bake, tossing halfway through, until golden and tender, 25 to 30 minutes. Toss in chorizo, return to oven, and bake until chorizo is warmed through and releases orange oil, about 5 minutes more. Remove from oven and toss in olives. Serve on skewers.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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