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IMAGE ©Christine Loertscher - Poetic Road

Harvest Veggie Tacos

with Cranberry Salsa
a dinner recipe
ingredients
FOR THE CRANBERRY SALSA
1 cup fresh cranberries (can also be frozen and thawed)
½ cup diced red onion
½ cup diced apple (preferably a sweet variety)
¼ cup chopped fresh cilantro
1 jalapeño, seeds removed and finely chopped (adjust to your spice preference)
1 lime, juice of
2 tbsp honey or maple syrup
salt and pepper to taste
FOR THE HARVEST VEGGIE FILLING
2 cups diced sweet potatoes
2 cups Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tsp ground cumin
½ tsp ground sweet Hungarian paprika
salt and pepper to taste
FOR ASSEMBLING THE TACOS
8 small soft taco shells or tortillas
1 cup baby kale or mixed greens
½ cup crumbled goat cheese (optional)
Harvest Veggie Tacos
with Cranberry Salsa
a dinner recipe
With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at @poetic_road, or her blog poeticroad.com where the exquisite imagery and tantalizing recipes will inspire and delight your senses.
a little bit about the recipe
Fun fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a vibrant and tangy cranberry salsa.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 25 M
TOTAL | 45 M
4 SERVINGS | 8-10 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
FOOD PROCESSER
directions

    Prepare the Cranberry Salsa:
  • In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped.

  • Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper.

  • Mix well and set aside.


  • Roast the Harvest Veggies:
  • Preheat your oven to 400°F (200°C).

  • Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper.

  • Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking.


  • Assemble the Tacos:
  • Warm the taco shells or tortillas.

  • Place a handful of baby kale or mixed greens on each taco shell.

  • Add the roasted sweet potatoes and Brussels sprouts on top.

  • Spoon cranberry salsa over the veggies.

  • Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang.


expiry:
Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness.
tips
As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream.
ingredients in recipe
4.9
ground
This highly aromatic spice is pungent and earthy in flavor. An essential spice in Mexican, Indian, and North African cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$12
TRY ME - SAMPLE $0.75
4.9
sweet
powder
This colorful spice is a main ingredient in much of Hungarian cuisine. It is often added to sautéed onions at the start of dishes.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
TRY ME - SAMPLE $0.75
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