Ingredients
- 1 cup Brussels sprouts, quartered
- 1 cup sweet potato, peeled and cut into 1” pieces
- 1 cup red radishes, quartered
- 1 cup cauliflower florets, cut into 1” pieces
- 2 Tbsp. olive oil
- ½ cup avocado salsa
- ½ cup sour cream or crema Mexicana
- 1 Tbsp. Chef Merito® Garlic Salt
- 8 flour tortillas or as needed
- Cilantro to garnish
Preparation
- Preheat oven to 380ºF.
- Place vegetables in an oiled cookie sheet. You may also use a non-stick silicone mat.
- Add olive oil and season with Chef Merito® Garlic Salt.
- Mix until veggies are completely coated and arrange in a single layer.
- Roast in the oven for 20-30 minutes or until soft and golden brown.
- Serve vegetables over warmed tortillas, top with avocado salsa, cream, and garnish with cilantro. Enjoy!