Roasted Vegetable Tacos – SALSAOLOGY Mexican Simmer Sauces

Ingredients

• ½ pound Baby Carrots, peeled and cut in half lengthwise
• ½ pound Brussel Sprouts, stems cut off and sprouts sliced in half lengthwise
• 1 pound Russet Potato, peeled and diced medium
• 2 tablespoons Olive Oil
• Salt and Pepper to taste
• 1 jar (12 ounces) SALSA OLOGY Ancho Chile & Tamarind Sauce
• 6 Corn Tortillas
• Red Cabbage, shredded
• 6 ounces Queso Fresco*, crumbled