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Roasted Brussels Sprouts & Sweet Potato tacos


  • 1 pint brussel 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 brussel 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 brussel 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.