Roasted Vegetable Tacos – SALSAOLOGY Mexican Simmer Sauces
Roasted Vegetable Tacos 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,...
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Fork
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- Skillet
- Plate
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
- Pepper
- 1 jar (12 ounces) SALSA OLOGY Ancho Chile & Tamarind Sauce
- OLOGY Ancho Chile & Tamarind Sauce 6 Corn Tortillas
- Red Cabbage, shredded
- 6 ounces Queso Fresco*, crumbled
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