CHORIZO, PARSNIP, AND OLIVE BITES

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Chorizo, Parsnip, and Olive Bites image

This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Yield Makes about 28 six-inch skewers

Number Of Ingredients 5

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

Steps:

  • 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.

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