Today we combine the hearty goodness of roasted root vegetables with an easy to incorporate taco recipe. Not only are they perfect for Taco Tuesday (or any other day of the week) but they are so tasty no one will miss the meat!
1.To begin, prepare the Roasted Vegetables:
Ingredients
2 large carrots
2 medium parsnips, peeled
2 medium beets, peeled
1 medium red onion
1 medium sweet potato
3 tablespoons extra-virgin olive oil
1 ½ tablespoons apple cider vinegar or balsamic vinegar
1 tablespoon fresh herbs, such as thyme, rosemary or sage
½ teaspoon kosher salt
½ teaspoon ground pepper
Directions
• Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.
• Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half-moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.
• Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
• Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
2. Next comes the taco!
Ingredients
1 cup roasted root vegetables
½ cup cooked or canned black beans, rinsed
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon ground pepper
4 corn tortillas, lightly toasted or warmed
½ avocado, cut into 8 slices
1 lime, cut into wedges
Chopped fresh cilantro & salsa for garnish
Directions
• Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
• Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa

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• Food & Nutrition