Root Vegetable Taco
How to make Root Vegetable Taco Recipe - The variety of spices in this vegetarian taco, from the depth of the garam masala to the dessert quality of the nutmeg, combine for a full flavor experience that will satisfy anyone. This is an easy one to prepare for large groups; as taco filling, the vegetables taste just as good at room temperature as they do hot!
Makes 4-6 tacos
Ingredients:
4 medium carrots, peeled
2 large parsnips, peeled
¼ cup olive oil
½ cup butter (one stick)
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon nutmeg
1 teaspoon Classic Taco Seasoning
Dash of fine ground sea salt
1-2 pieces lettuce per taco
1 Tablespoon sour cream per taco
Paprika for garnish
Tortillas
Method:
Preheat oven to 400°F.
Slice carrots and parsnips in ¼-inch sticks, about 4 inches long. Place vegetables on a parchment paper-lined baking sheet, drizzle with olive oil (you may not use all of it), and roast for 15 minutes.
Melt butter in a small pot over medium heat. Add paprika, garam masala, nutmeg, Classic Taco Seasoning, and salt, and stir.
When vegetables are finished, spoon seasoned butter over vegetables. Return to oven and cook 10 more minutes. With tongs, remove to a plate to cool and dry 2-3 minutes.
Cover tortilla with lettuce, top with vegetables, and add a Tablespoon of sour cream. Garnish with paprika.
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| Root Vegetable Taco |
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