Roasted Vegetable Tacos with Chipotle Pomegranate Sauce
These show-stopping tacos offer an abundance of flavors, colors and textures! They are perfect to make during the fall and winter seasons, especially when you're in need of an easy yet super impressive meal.
Servings: 8 tacos
Ingredients
Roasted Vegetable Tacos
- 14 oz. (about 3 – 3 ½ cups) butternut squash, chopped into ½ inch cubes
- 1 lb. (about 4 – 4 ½ cups) Brussels sprouts, trimmed and chopped into roughly 1/2 inch pieces, leaves included
- 1 small red onion or half of a large, chopped
- 2 Tbsp. olive oil or canola oil (15 ml) preferably organic canola oil to avoid GMO's
- ¼ tsp. garlic powder
- 1 tsp. salt
- ¼ tsp. black pepper
- 1/3 c. pecans chopped
- 1/3 c. pomegranate seeds
- 1 Tbsp. pomegranate molasses (15 ml) **Balsamic glaze (aka reduction) works well, too, if you can't get your hands on pomegranate molasses.
- 1 Tbsp. water (15 ml)
- 8 corn tortillas about 6 inches in diameter
Chipotle Pomegranate Sauce
- 3 Tbsp. maple syrup (45 ml)
- 4 Tbsp. pomegranate molasses (60 ml)
- 1/3 c. Dijon mustard (79 ml)
- 2 tsp. chili powder
- 1/8 tsp. cayenne pepper 1/4 tsp. for spicy
Instructions
- Preheat your oven to 400°F/200°C. Then, line two baking sheets with parchment paper and set aside. No parchment? No prob! Any nonstick baking sheets will do.
- Next, place the butternut squash, Brussels sprouts and red onion in a mixing bowl, add the 2 Tb. of oil and gently toss it all together until the vegetables are evenly coated.
- Then, in a small pinch bowl, stir together the garlic powder, salt and pepper. Toss this mixture in with the vegetables and gently stir again.
- Divide the vegetables amongst the two lined baking sheets, spreading them out into evenly spaced single layers. (Tip – don’t wash that mixing bowl just yet! You’ll be using it again.)
- Roast vegetables for roughly 30 minutes, adding the chopped pecans to one of the sheets to toast for the last 5 minutes or so. The vegetables are done when the butternut is soft and fork tender and the Brussels are crispy, tender and browned.
- While the veggies are roasting, make the Chipotle Pomegranate Sauce by combining all ingredients in a small mixing bowl. Set aside until ready to use.
- Also while waiting, in a small bowl, combine pomegranate molasses and water and then set it aside.
- Once the vegetables are done roasting, return them to that previously used mixing bowl, add the molasses/water mixture and the pomegranate seeds and stir to combine. Set this aside.
- Lastly, prepare your corn tortillas. I do this by placing them directly on the fire on the stove. They only need about 10 seconds on each side. FYI - always use metal tongs to handle the tortillas during this process - never use your fingers! The tortillas can also be warmed in a skillet with or without a bit of oil added. Anyway you approach it, the goal is to cook them on each side just until they start to puff up or brown.
- Assemble tacos by filling each tortilla with the roasted vegetable mixture and then top with Chipotle Pomegranate Sauce. If you want to make them extra pretty, top with a few extra pomegranate seeds, too.
Notes
- Not a fan of pecans? You can use chopped walnuts or pistachios instead. Or, leave the nuts out entirely.
- You can use either flour or corn tortillas, but I prefer corn for this recipe.
- If you don't have a gas stove, you can absolutely warm your tortillas up on an electric stove in a frying pan.
- When roasting the vegetables, spread them out in to a single layer on the pan so everything can roast evenly.
- Don't want to use tortillas? The roasted veggies on their own with the Chipotle Pomegranate Sauce makes a fantastic side dish!