Roasted Root Veggie Breakfast Tacos Recipe

Cooking Directions

• STEP 1.Preheat your oven to 425°F (220°C).
• STEP 2.In a large bowl, toss together the chopped root vegetables with olive oil, salt, and pepper.
• STEP 3.Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and golden brown.
• STEP 4.While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat until they are soft and pliable.
• STEP 5.To assemble the tacos, spread a spoonful of salsa verde on each tortilla, then top with a generous portion of the roasted root vegetables.
• STEP 6.Add slices of avocado and sprinkle with chopped cilantro.
• STEP 7.Serve the tacos warm with a squeeze of lime juice on top.
• STEP 8.Enjoy your delicious and nutritious roasted root veggie breakfast tacos!

Cooking Tips

• Feel free to customize your tacos with additional toppings such as shredded cheese, sour cream, or hot sauce.
• You can use any combination of root vegetables you like, such as carrots, parsnips, sweet potatoes, or beets.
• If you prefer a spicier flavor, you can add some diced jalapenos or a sprinkle of chili powder to the roasted vegetables.

Storage and Serving

• These tacos are best enjoyed fresh, but you can store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
• To reheat the vegetables, simply warm them in a skillet over medium heat until heated through.
• Serve the tacos as a delicious and filling breakfast or brunch option, or enjoy them as a light lunch or dinner.