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Roasted Sweets and Parsnip Tacos

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Are you looking for a twist on your fall meal planning this week.  If so, give our Roasted Sweets and Parsnip Tacos a try.  The base for these colorful tacos starts with purple and orange sweet potatoes – beautiful fall colors, festive and fun.  We’ve added the earthy taste of parsnips to our sweets, giving this dish a nice balance.  Root vegetables are truly amazing this time of year and a reminder of the perfection nature has provided hidden just underneath the earth.  

Roasted Sweets and Parsnip TacosBenefits of Parsnips

Rich in folate and potassium. Think heart-health!
Potassium is necessary to help regulate blood pressure and fluids in the body.
1/2 cup of cooked parsnips provides 3 grams of dietary fiber.

Roasted Sweets and Parsnip Tacos

When the weather turns cooler and the tea pot begins to whistle, root vegetables help to ground us with a depth of flavor that seems to satisfy both our sweet tooth and the desire to stay warm.    

Homemade Corn Tortillas

Homemade White Corn Tortillas

Salsa Verde

Salsa Verde

Roasted Sweets and Parsnip Tacos
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Ingredients
  1. 2 purple sweet potatoes, diced
  2. 2 orange sweet potatoes, diced
  3. 2 parsnips, diced
  4. 1/2 teaspoon sea salt
  5. fresh cracked pepper to taste
  6. 1 yellow onion, diced
  7. 2 cloves garlic, finely minced
  8. 2 tablespoons extra-virgin olive oil
  9. 1/4 cup cilantro leaves
  10. 1 package corn tortillas (homemade is fun as well)
  11. Salsa Verde (recipe on the blog)
Instructions
  1. Prepare sweets and parsnips. Place in large bowl and drizzle with 1 tablespoon olive oil, sea salt and fresh ground pepper. Toss until well coated.
  2. Place potatoes and parsnips on an oiled baking sheet. Bake at 375 degrees F. for about 35 minutes. Roots should be fork tender.
  3. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat. (I used an iron skillet) Add onions and roasted roots. Sauté the mix until onions become a bit translucent (typically about 5 minutes). Add the finely minced garlic and continue cooking for another minute. Remove from heat.
  4. Warm tortillas in a dry skillet. Remove from heat. Add one large spoonful of roots to each tortilla, top with fresh cilantro and Salsa Verde.
  5. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/