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Garlic Roasted Fall Vegetables Tacos with a cheesy shell
Turn your fall vegetables into scrumptious cheesy veggie tacos that feature giraumon, potatoes and turnips that are roasted with whole garlic gloves, shallots and thyme.
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Ingredients
For the roasted veggies
½
giraumon pumpkin kabosha squash
1
turnip
2
potatoes
¼
tsp
pepper or to taste
¼
tsp
salt or to taste
4-5
Garlic cloves
4-5
Shallots
Fresh thyme
Olive oil
For the dressing
2
Lime juice
Shallots
Roasted garlic from the roasted veggie tray
3-4
tbsp
olive oil
Salt & Pepper
Parsley
For the cheesy taco shell
Sharp Cheddar Cheese
Instructions
For the roasted veggies
Wash, peel and dice the pumpkin, turnip and potatoes
Peel and cut the shallots in half
Combine with the vegetables
Lay the mixed vegetables on a parchment lined tray
Season with salt and pepper
Add the whole garlic cloves and thyme springs
Drizzle generously with olive oil
Roast in the oven at 350 for about 20-30 minutes or until the vegetables are fully cooked
For the dressing
Squeeze the lime juice into a ramequin
Chop the shallots and add them to the lime juice
Place the ramequin next to a source of heat until the shallots turn a bright purple at which point you will remove them from the lime juice
Remove the roasted garlic from the vegetable pan and mash them with some salt in another ramequin
Add the lime juice to the pasty mixture and season with pepper to taste
Slowly whisk in the olive oil
Finish with some freshly chopped parsley and brightened shallots
Drizzle that dressing over the warm roasted veggies before serving
For the cheesy taco shells
Melt the cheese by the spoonful (I use about 1/3 cup per shell) in a nonstick pan until golden on one side
Take the cheese out of the pan with a spatula
Fold in two. You may use a cupcake pan to help it retain its pocket shape while it cools
Stuff the cheesy taco shells with the roasted vegetables
Notes
I used grated sharp cheddar cheese, but feel free to substitute it with your favorite melty cheese. Just make sure you pick one that can crisp up.