Sausage & Roasted Vegetable Casserole

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A one-pan Spanish-inspired casserole with smoky chorizo, roasted root vegetables, and a creamy egg custard, baked to golden perfection for a comforting meal. This Mediterranean recipe, ready in about 55 minutes, pairs chorizo sausage, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/4-inch rounds chorizo sausage
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 1 medium, diced onion
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1/2 tsp smoked paprika
• 1/4 cup dry white wine
• 4 large eggs
• 1 cup whole milk
• 1/2 cup, grated Manchego cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat; add 12 oz sliced chorizo and cook for 3 minutes until slightly browned, then remove and set aside.
2. Step 2: In the same skillet, add 2 diced carrots, 2 diced parsnips, and 1 diced onion; cook for 5 minutes until vegetables begin to soften, then add 3 minced garlic cloves and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Pour in 1/4 cup dry white wine and simmer for 2 minutes to reduce, then stir in the reserved 12 oz chorizo slices.
4. Step 4: Whisk together 4 large eggs, 1 cup whole milk, 1/4 tsp salt, and 1/4 tsp black pepper until smooth; pour this mixture over the vegetable and chorizo mixture in the skillet.
5. Step 5: Sprinkle 1/2 cup grated Manchego cheese evenly over the top, then bake for 25-30 minutes until the center is set and the top is golden brown, about 10 minutes after the edges pull away from the skillet.
6. Step 6: Let rest for 5 minutes, then sprinkle with 1/4 cup chopped fresh parsley before serving.