Description
Roasted Fall Vegetable Tacos are a delightful and healthy dish that captures the essence of autumn with seasonal vegetables roasted to perfection.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, Brussels sprouts, and red onion.
- Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and caramelized.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by placing the roasted vegetables on the tortillas.
- Top with avocado slices and garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
- Feel free to add other seasonal vegetables like sweet potatoes or carrots.
- For a spicy kick, add jalapeños or a drizzle of hot sauce.
- These tacos can be made vegan by omitting any dairy toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Roasted Fall Vegetable Tacos, Autumn Tacos, Vegetarian Tacos, Healthy Tacos