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I Made the Veggie Tacos

February 4, 2016

So I'm having one of those weeks where I try to just eat whatever I have at home instead of buying groceries. This usually results in me eating toast with a Kraft single melted on top for lunch and ramen noodles with an egg cracked in for dinner. I'm actually not complaining, I really love both of those things. But this week I got lucky and had a ton of random root vegetables in the fridge that I bought with no specific recipe in mind.

 

 So I cut them up and put them in the oven. 1 sweet potato, 3 golden beets, 4 radishes, 3 carrots. I thought that I would probably just pile them in a bowl once they were all soft and salty and throw some feta cheese on top. That sounds like something I would do. But then! A flash of inspiration! I saw a jar of pesto in the fridge. And then... what's this? Some tortillas?! Oh, well now we're in business.

 

 

Once I got rollin', the delicious ideas wouldn't stop coming! I saw a bulb of garlic on the counter... roast it! Greek yogurt in the fridge... dollop it! A lemon in the fruit bowl... squeeze it! The result... absolute food bliss. I will see you again soon, veggie tacos. Very, very soon. But what vegetables I will use the next time is a mystery. Only time will tell. 

 

RECIPE

 

PREP TIME: 10 minutes

COOK TIME: 40 minutes

SERVES: 2-3 hungry people

 

INGREDIENTS

sweet potato (1)

carrots (3)

radishes (4)

golden beets (3)

olive oil

salt

pepper

garlic (1 bulb)

pesto (3 tbsp or to taste)

feta cheese (~1/2 cup)

plain greek yogurt (~1/4 cup)

lemon (2 wedges)

flour tortillas

parsely (for garnish)

 

DIRECTIONS

 

Preheat the oven to 350. Peel the beets, sweet potato and carrots. Chop these veggies as well as the radishes into bitesize pieces that are all relatively the same size. Put on a sheet pan and toss in olive oil, salt and pepper. There are no measured amounts of olive oil, salt and pepper because measuring makes me sad. Pop these in the oven for about 40 minutes.

 

Cut off the root end of the garlic bulb so that a little bit of each clove is exposed at the bottom. Wrap the whole thing, skins and all, in tin foil and throw it in the oven next to the veggies. Don't literally throw it, just place it gently on the rack.

 

After 40 minutes, take the veggies and the garlic out of the oven. Unwrap the garlic from the tin foil and peel the skins off... it should be really easy to do! Throw the roasted garlic bulbs in a bowl with the roasted veggies and toss in a few tablespoons on pesto. Warm a few tortillas up in the microwave, I think two per person would be plenty. Scoop the veggies in the tortillas and sprinke feta cheese and a dollop of greek yogurt on top. Finish with a squeeze of lemon juice and a few sprigs of parsley. Devour in front of the tv watching re-runs of The Office while waiting for The Bachelor to come on.

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