Spanish Sausage & Roasted Vegetable Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 spanish-inspired mediterranean ready in about 55 minutes pairs medium, diced onion, olive oil, minced garlic 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.

Prep: 20 min Cook: 35 min Serves 6 Spanish cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spanish Sausage & Roasted Vegetable Casserole take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spanish Sausage & Roasted Vegetable Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.

Can I substitute ingredients in Spanish Sausage & Roasted Vegetable Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spanish Sausage & Roasted Vegetable Casserole for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spanish Sausage & Roasted Vegetable Casserole?

Spanish mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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