Lynbrook | New Hyde Park | NY

Recipe of the Week: Roasted Vegetable Tacos

PREP TIME: 5 minutes COOK TIME: 25 minutes TOTAL TIME: 30 minutes

Servings: 10 (tacos)

Ingredients:

VEGETABLES

  • 2 cups chopped cauliflower
  • 2 whole carrots, chopped
  • 5 baby potatoes, quartered
  • 1 whole delicata squash (or summer squash), sliced into rings and halved (seeds removed)
  • 2 Tbsp avocado or melted coconut oil
  • 1/4 tsp sea salt
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 Tbsp maple syrup

GREEN SAUCE

  • 5 cloves garlic, crushed
  • 1-2 small serrano peppers, seeds / stems removed
  • 1 cup packed cilantro, thick bottom stems cut off
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt, plus more to taste
  • 3 Tbsp lime juice
  • 1 Tbsp avocado oil (optional)
  • 1 Tbsp maple syrup
  • 3 Tbsp Water to thin (plus more as needed)

FOR SERVING

  • ~10 yellow or white corn
  • optional: Toasted or raw pumpkin seeds
  • optional: Fresh chopped cilantro
  • optional: Fresh chopped radish
  • optional: Limes

Instructions:

  1. Preheat oven to 375 degrees F and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F to brown for 5 minutes.
  2. In the meantime, prepare magic green sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
  3. Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
  4. To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of magic green sauce and enjoy.
  5. Best when fresh. Store leftovers separately in the refrigerator for a few days.

Nutrition:

Serving: 1 taco  Calories: 106      Carbohydrates: 20.9 g    Protein: 2.8 g              Fat: 1.7 g            Fiber: 3.6 g         Sugar: 4.5 g

Original recipe from Minimalist Baker can be found here!