Here’s how to make @itsalislagle’s Roasted Carrots and Chorizo: • 1½ pounds medium carrots, scrubbed and thinly sliced into coins • 1 teaspoon extra-virgin olive oil • Salt and pepper • 4 ounces Spanish chorizo, casing removed, thinly sliced into coins • 1 lemon Heat the oven to 425 degrees. On a sheet pan, toss the carrots with the oil until coated. Season generously with salt and pepper, and spread into an even layer. Top with the chorizo. Roast, stirring once or twice, until the chorizo is cr
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Here’s how to make @itsalislagle’s Roasted Carrots and Chorizo: • 1½ pounds medium carrots, scrubbed and thinly sliced into coins • 1 teaspoon extra-virgin olive oil • Salt and pepper • 4 ounces Spanish chorizo, casing removed, thinly sliced into coins • 1 lemon Heat the oven to 425 degrees. On a sheet pan, toss the carrots with the oil until coated. Season generously with salt and pepper, and spread into an even layer. Top with the chorizo. Roast, stirring once or twice, until the chorizo is cr
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Chorizo & Vegetable Frittata Serves 4 A simple, high-protein bake with chorizo, courgette, peppers, cottage cheese and feta. Cut into wedges for breakfast or meal prep. Ingredients • 100 g chorizo, fried and chopped • 1 small onion, finely chopped • 1 red pepper, diced • 1 courgette (zucchini), diced • 4 large eggs • 2 tbsp cottage cheese • 40 g feta, crumbled • 1 tsp olive oil or spray for the dish • Salt and black pepper to taste Method 1. Preheat oven to 180°C (350°F). Lightly grease a small
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