New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Roasted Root Veggie Fajitas


  • 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.


  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.