Roasted Brussels Sprouts & Sweet Potato tacos
Ingredients:
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
Directions:
- Heat oven to 400-degrees
- Boil sweet potato in salted water until fork tender, remove and strain, dry on paper towels.
- 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.
- In a sauté pan toast the macadamia nuts for 2-3 minutes to extract their oils.
- Toss the brussels sprouts and sweet potato with the red wine vinegar and pomegranates.
- Layer the mixture on tortillas, then top with crumbled goat cheese and salsa.