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

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Credit: Bryan Gardner

Recipe Summary test

prep:
20 mins
total:
50 mins
Yield:
Makes about 28 six-inch skewers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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