Roasted Potato Brussel Sprouts Taco

Potato Brussels sprouts Taco are oven roasted and full of flavor. The veggies are crispy with a delicious bite. These tacos are easy to make with minimal work! Tacos are a way of life so you’ll see me experimenting with vegetarian options. Roasted in the oven and then coated with sauces like the taco sauces, these make a great filling for these tacoThis filling topped with queso brings it all together! A perfect addition on Taco Tuesdays! The filling is also vegan!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 10 mins

Cooking Time: 30-40 mins

Total Time: 45-50 mins

Ingredients: 

Filling:

• 9 oz/ 352g Potatoes 

• 130g shaved Brussels sprouts 

• 1/2 cup finely chopped Onions

• 1 tbsp minced Garlic 

• 2 tsp ginger paste

• 1/2 cup chopped Bell peppers

• 1-2 tsp Salt 

• 1/4th tsp Pepper

• 1 tsp olive oil Oil

• 2 tsp Cumin powder

• 2 tsp Red chili powder 

• 2 tbsp taco sauce

• 1 tbsp ketchup

• 1/2 tsp mustard sauce

• 1/2 tsp coriander chutney 

• 1 tsp mayonnaise 

• 1/2 tsp honey

Assembly:

• Queso

• Sliced jalapeños

• Salsa

• Sour cream

• Tacos of your choice- I used mini corn shells tacos By Ortega

Directions: 

1. Preheat oven to 450F.

2. Potatoes- Wash the potatoes well. Chop them in small cubes (I left the skin on).

3. Brussels sprouts- Cut the Brussels sprouts in small pieces. I cut each in 4 pieces.

4. In a parchment lined baking tray add the potatoes, Brussels sprouts, onions, garlic, ginger, peppers, olive oil and all seasonings - cumin powder, red chili powder, salt and pepper. Toss them well together and bake in the oven at 450F for 25-40 mins, tossing it midway till cooked through and crispy.

5. Mix all sauces- ketchup, taco sauce, mustard sauce, mayonnaise, honey & coriander chutney and keep aside.

6. Once out, mix everything with the sauces. The filling is ready.

Assemble:

1. Warm taco shells and fill with filling.

2. Top with some queso and sliced jalapeños.

3. Add salsa/ sour cream over it and enjoy!

Notes/Tips:

• You can roast the vegetables from before and keep. Roast in the oven again for 5-7 mins and then toss in sauces just before serving.

• These fillings work as any taco shells- hard and soft. These also work as a burrito filling.

• You can use store bought queso or make your own. I prefer it home made. The recipe is here.

• Make sure the veggies are crispy when baking in the oven.

• Jalapeños help to add spice. You can skip it if you like or even chop it up and roast it in the oven with the other veggies.