Roasted Root Veggie Fajitas

Ingredients

• 4 large carrots or parsnips
• 3 large watermelon radishes, turnips or beets
• 2 tablespoons of olive oil
• 1/2 tablespoon fresh lime juice
• 1 teaspoon coriander
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 2-3 dashes of cayenne pepper (optional)

Fajita Accompaniments

• soft corn tortillas
• fresh guacamole
• chopped red onion.
• microgreens or thinly shredded kale
• avocado slices
• lime wedges
• sliced black olives.

Directions

1. Scrub all of your veggies well, peel if desired and slice into thin strips. In a small mixing bowl combine all your spices and whisk together to combine well.
2. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.
3. Cover a baking sheet with parchment paper, evenly distribute the root veggies.
4. Bake for about 40 minutes or until cooked through and starting to brown. Flip veggies halfway.
5. To assemble- warm your soft corn tortillas and top with your favorite fajita toppings.