The recipe Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri

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Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri recipe is a Mexican Dinner meal that takes several minutes to make. If you enjoy Mexican for Dinner, you will like Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri!

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri Recipe
Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri

What Course Is Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri?

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri is for Dinner.


How Long Does Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri Recipe Take To Prepare?

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri takes several minutes to prepare.


How Long Does Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri Recipe Take To Cook?

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri takes several minutes to cook.


How Many Servings Does Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri Recipe Make?

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri makes 1 servings.


What Are The Ingredients For Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri Recipe?

The ingredients for Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri are:

4 carrots
1-2 parsnips
1/2 small yellow onion
1 tbsp olive oil
2 tsp ground cumin
1 tsp lime zest
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1 can of black beans
6 corn tortillas (6")

Chimichurri:
1 large handful of fresh cilantro
Carrot greens from 4 carrots
2 cloves of garlic, peeled
Salt & pepper to taste
Juice of 1 lime
1/4 cup olive oil


How Do I Make Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri?

Here is how you make Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri:

Preheat oven to 400 degrees. Cut carrots and parsnips into 1/2" chunks. Toss in a roasting pan with onion, olive oil, cayenne pepper, cumin, lime zest, salt and pepper. Spread in even layer in the pan and roast in the oven for 15-20 minutes. Once roasted, remove and set aside.Heat the black beans in a small pan on the stove (add salt, pepper and lime juice if desired).For the chimichurri, pulse the garlic with the carrot greens, cilantro, salt, pepper and lime juice. Add olive oil in a steady stream as you pulse. Blend until well combined.Heat tortillas and fill with a spoonful of carrot mixture, black beans. Add chimichurri as a topping.Serving Size: Makes 3 servings of 2 tacos eachNumber of Servings: 1Recipe submitted by SparkPeople user SOUNDSCENE.


What's The Nutritional Info For Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri?

The nutritional information for Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri is:

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,634.3
  • Total Fat: 75.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,720.7 mg
  • Total Carbs: 201.2 g
  • Dietary Fiber: 52.7 g
  • Protein: 44.7 g

What Type Of Cuisine Is Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri?

Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri is Mexican cuisine.


What Dietary Needs Does Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri Meet?

The dietary needs meet for Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri is Vegetarian


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