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