Tacos with Roasted Winter Vegetables & Red Cabbage Slaw

Prep: 20 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

he first time I made these roasted vegetable tacos, I had few expectations beyond using up odds and ends: some leftover tortillas, a handful of carrots and parsnips, a lone sweet potato, half a head of cabbage. Enlivened with a pinch of pantry spices and a squeeze of lime, however, the tacos turned out to be worthy of making again and again, with intention and pleasure.

Ingredients

5 cups (3/4-inch) diced mixed vegetables (see Notes)
1 red onion, cut into eighths
3 tablespoons extra virgin olive oil, divided
1 teaspoon dried Mexican oregano (can substitute Mediterranean oregano, marjoram, or omit)
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
Kosher salt
Freshly ground black pepper
2 cups shredded red cabbage (about 1/2 small head)
Juice of 1 lime
1/4 cup coarsely chopped cilantro
8 corn tortillas
2 tablespoons toasted pumpkin seeds

Instructions

Preheat oven to 400°F.
Toss the vegetables and onion with 2 tablespoons olive oil, oregano, chile powder, cumin, a pinch of salt and freshly ground black pepper. Spread evenly on a baking sheet and roast, stirring occasionally, for 30-40 minutes or until all the vegetables are tender.
At least 15 minutes before serving, toss the shredded cabbage with the remaining tablespoon of olive oil, lime juice, cilantro, and 1/4 teaspoon salt. Cover and refrigerate. (Can make up to a day ahead.)
To assemble, warm the tortillas, fill them with roasted vegetables, and top with cabbage slaw. Garnish with pumpkin seeds.