Root Veggie Fajitas

Root Veggie Fajitas
4 large carrots or parsnips
3 large watermelon radishes, turnips or beets
4 small sunchokes {also known as Jerusalem artichokes}
2 tablespoons of olive oil
1/2 tablespoon fresh lime juice
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon cumin
2 -3 dashes of cayenne pepper {optional}

{all optional}
soft corn tortillas
fresh guacamole
chopped red onion
microgreens or thinly shredded kale
avocado slices
lime wedges
sliced black olives
feta cheese
your favorite hot sauce

Scrub all of your veggies well, peel if desired and slice into thin strips, doing your best to keep pieces uniform in shape and size (will help ensure they cook at the same rate).

In a small mixing bowl combine all your spices + whisk together to combine well. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.

Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until are cooked through and starting to brown, flip veggies halfway.

To assemble: warm your soft corn tortillas and top with your favorite fajita toppings.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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