Roasted Carrots and Chorizo – The New York Times

Roasted carrots on their own are, you know, pretty good. But if you roast the carrots with chorizo, things just get a lot more exciting. You might get a juicy, sweet bite of carrot, or you might get a crispy, fatty, smoky bite of chorizo. As the chorizo crisps, it lets out its fat so that the carrots cook in the trees of fat, getting even more savory, even more delicious. Adding lemon zest and juice to the sheet pan and stirring everything together makes kind of like a makeshift vinaigrette.