Cooking: What's Not to Like About This Chorizo Appetizer?

These parsnip, chorizo and manchego cheese bites are super easy to make and taste like a million dollars. My dinner party guests couldn't get enough of them. If you have leftovers, they could be like breakfast on a stick. You could easily serve these for brunch as a side to a sunny side-up although I didn't get there because there were none left! Parsnips look like carrots but are beige in color and have a nuttier taste than potatoes. Shout-out to Martha Stewart for this recipe. Buen provecho!

Roasted Parsnip and Chorizo Bites

* 2 parsnips
* 2 tsp olive oil
* Pinch of coarse salt and ground pepper
* 8 slices (1/4-inch thick) spicy chorizo (Spanish kind, not the raw Mexican kind)
* 1 oz Manchego cheese

Preheat oven to 425 degrees.

Peel parsnips and cut into 1/4-inch thick slices on the diagonal; toss slices with oil and season with salt and pepper.

Roast until lightly browned (12-13 minutes) in a single layer on a baking sheet; flip slices halfway through.

Push parsnips to one side of the sheet and add chorizo; roast just enough to heat chorizo through (about two minutes); let cool five minutes.

Break cheese into 1/2-inch chunks.

Layer parsnip, chorizo, Manchego, and parsnip; spear with a toothpick and serve warm.