Roasted Brussels Sprouts & Sweet Potato tacos

1         pint                Brussels sprouts, cut in half
2         each              Sweet potato, peeled and cut into wedges
6         sprigs            Fresh thyme
1         each              Pomegranate, seeded
8         oz.                 Saucy Classic Salsa
¼         cup               Macadamia nuts, chopped
¼         cup               Avocado oil
2         tbsp.              Red wine vinegar
4         oz.                 Goat cheese, crumbled
8-10   each               Tortillas
1         Tbsp.             Kosher salt
1         Tbsp.             Fresh black pepper



  1. Heat oven to 400-degrees
  2. Boil sweet potato in salted water until fork tender, remove and strain, dry on paper towels.
  3. Toss brussels sprouts and sweet potatoes in olive oil, thyme, salt and pepper, roast in 400-degree oven until well caramelized. 10-15 minutes, flipping half way through.
  4. In a sauté pan toast the macadamia nuts for 2-3 minutes to extract their oils.
  5. Toss the brussels sprouts and sweet potato with the red wine vinegar and pomegranates.
  6. Layer the mixture on tortillas, then top with crumbled goat cheese and salsa.

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