ROASTED ROOT TACOS

ROASTED ROOT TACOS

ROASTED ROOT TACOS

ROASTED ROOT TACOS

ROASTED ROOT TACOS

Course Main Course

Ingredients
  

  • ½ red onion, ¼” slices
  • ¾ cup chopped carrot, 3/4” pieces
  • 1 ½ cups chopped sweet potato, 3/4” pieces
  • ½ cup chopped parsnip, 3/4” pieces
  • 1 cup chopped beet, 3/4” pieces
  • ½ cup quartered radishes
  • 1 Tbsp. oil
  • ½ Tbsp. salt
  • 1 ½ tsp. cumin ground and toasted
  • ½ Tbsp. coriander seed ground and toasted
  • Pinch of onion powder
  • Fresh ground black pepper, to taste
  • Pinch of Spanish paprika
  • 8, 5” corn tortillas
  • Carrot Top Chimichurri, recipe follows

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, place the oil and toss the roots inbatches to lightly coat, then place roots onto a sheet panin a single layer. Bake the roots until they are tender andgolden, stirring about halfway, for about 45 minutes.
  • Slightly toast both sides of tortilla shells on a hot pan.Divide the roots into 8 and stuff each shell and top withthe Carrot Top Chimichurri, recipe follows.
Keyword Papreferred, ROASTED ROOT TACOS
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