Sheet Pan Chorizo & Veggies

• 1 medium onion - any color, diced
• 1 medium bell pepper - any color, chopped (I used ½ red and ½ yellow bell peppers)
• 1 large sweet potato - scrubbed and cut into 1" pieces
• ½ lb. baby potatoes - halved or quartered to be about 1" pieces
• 6 oz. grape or cherry tomatoes
• 1 teaspoon salt
• Freshly cracked pepper, to taste
• 2 teaspoons smoked paprika
• 2 tablespoons olive oil
• 12 oz. Mexican chorizo

Preheat the oven to 425°F.

Combine the onion, pepper, sweet potato, baby potatoes, and grape or cherry tomatoes in a large bowl. Add the salt, pepper, smoked paprika, and a drizzle of olive oil. Toss to coat, then spread everything in an even layer on a large sheet pan. Using your fingers, drop the chorizo evenly on top of the vegetables in about 1 tablespoon-sized pieces.

Bake for about 15 minutes. Stir, then bake for another 15-20 minutes, or until browned and crisp.

• Yields: 4 servings
• Preparation Time: 45 minutes