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Roasted Root Veggies and Chorizo
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This hearty, smoky, super satisfying sheet pan meal is perfect for a cool autumn dinner and the leftovers are killer with a few over easy eggs the next morning. Use whatever root veggies you love. Just chop them into equal sized chunks to ensure even cooking. Since sizes of roots can vary greatly, measurements are approximate.
4-6 servings


1 sweet potato

2 medium red beets

2 medium gold beets

1 turnip

2 carrots

1 rutabaga

1 small red onion

3-4 cloves garlic

2-3 tablespoons olive oil

1 pound bulk chorizo sausage or equivalent links, casings removed

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Roasted Root Veggies and Chorizo
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.  Preheat oven to 350 degrees.

2.  Wash, peel if necessary, and chop all veggies into like-
sized pieces.

3.  Crush garlic cloves under the flat edge of a chef’s knife.

4.  Place veggies and garlic on a large sheet pan and drizzle with olive oil.

5.  Loosely crumble chorizo in bite-sized pieces all over the
top of the veggies.

6.         Roast for about 60 minutes, gently turning the mixture
occasionally, or until veggies are fork-tender.

What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
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