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Roasted Root Veggie Fajitas

These roasted root veggie fajitas take about 45 minutes to make + serve 4 hungry people.


4 large carrots or parsnips
3 large watermelon radishes, turnips or beets
4 small sunchokes 
2 tablespoons of olive oil
1/2 tablespoon fresh lime juice
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon cumin
2 -3 dashes of cayenne pepper {optional}

Fajitas Accompaniments: 

soft corn tortillas
fresh guacamole
chopped red onion
microgreens kale
avocado slices
lime wedges
sliced black olives
cotija cheese
your favorite hot sauce

Preheat your oven to 450 degrees.

Scrub all of your veggies well, peel if desired and slice into thin strips {see photo above for thickness}. In a small mixing bowl combine all your spices + whisk together to combine well. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.

Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until are cooked through and starting to brown, flip veggies halfway. 

To assemble – warm your soft corn tortillas and top with your favorite fajita toppings.