Roasted Vegetable Tacos with Chipotle Pomegranate Sauce

Audrey Dunham's Roasted Vegetable Tacos with Chipotle Pomegranate Sauce from Ep 4 of New Day New Chef

Yields8 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

INGREDIENTS
 8 corn tortillas
 3 - 3 1/2 cups (14 oz.) butternut squash
 1 lb Brussels Sprouts
 1 small red onion
 1 tbsp olive oil or canola oil
 1 tsp salt
 ¼ tsp garlic powder
 ¼ tsp black pepper
 1/3 cup pecans
 1/3 cup pomegranate seeds
 1 tbsp pomegranate molasses (balsamic glaze (aka reduction)) works well, too, if you can't get your hands on pomegranate molasses.
 1 tbsp water

DIRECTIONS
1

Preheat your oven to 400 degrees. Then, line
two baking sheets with parchment paper and set aside.

2

Next, place the butternut squash, Brussels
sprouts and red onion in a mixing bowl, add
the 2 Tbsp. of oil and gently toss it all together
until the vegetables are evenly coated.

3

Then, in a small pinch bowl, stir together
the garlic powder, salt and pepper. Toss this
mixture in with the vegetables and gently stir again.

4

Divide the vegetables amongst the two lined
baking sheets, spreading them out into evenly spaced
single layers.
(Tip – don’t wash that mixing bowl just yet!
You’ll be using it again.)

5

Roast vegetables for roughly 30 minutes,
adding the chopped pecans to one of the sheets
to toast for the last 5 minutes or so. The vegetables
are done when the butternut is soft and fork tender
and the Brussels are crispy, tender and browned.

6

While the veggies are roasting, make the Chipotle
Pomegranate Sauce by combining all ingredients in a small
mixing bowl. Set aside until ready to use.

7

Also while waiting, in a small bowl, combine
pomegranate molasses and water and set aside.

8

Once the vegetables are done roasting,
return them to that previously used mixing bowl,
toss in the molasses/water mixture and the pomegranate
seeds and stir to combine. Set this aside.

9

Lastly, prepare your corn tortillas. I do this by
placing them directly on the fire on the stove.
They only need about 10 seconds on each side.
FYI - always use metal tongs to handle the tortillas during
this process - never use your fingers! The tortillas can
also be warmed in a skillet with or without a bit of oil added.
Anyway you approach it, the goal is to cook them
on each side just until they start to puff up or brown.

10

Assemble tacos by filling each tortilla with
the roasted vegetable mixture and then top with
Chipotle Pomegranate Sauce. If you want to make them
extra pretty, top with a few extra pomegranate seeds, too.

Cook's Note
11

When I have company coming over and I really want
to impress my guests, these Roasted Vegetable Tacos with
Chipotle Pomegranate Sauce are one of my go-to recipes!

Ingredients

INGREDIENTS
 8 corn tortillas
 3 - 3 1/2 cups (14 oz.) butternut squash
 1 lb Brussels Sprouts
 1 small red onion
 1 tbsp olive oil or canola oil
 1 tsp salt
 ¼ tsp garlic powder
 ¼ tsp black pepper
 1/3 cup pecans
 1/3 cup pomegranate seeds
 1 tbsp pomegranate molasses (balsamic glaze (aka reduction)) works well, too, if you can't get your hands on pomegranate molasses.
 1 tbsp water

Directions

DIRECTIONS
1

Preheat your oven to 400 degrees. Then, line
two baking sheets with parchment paper and set aside.

2

Next, place the butternut squash, Brussels
sprouts and red onion in a mixing bowl, add
the 2 Tbsp. of oil and gently toss it all together
until the vegetables are evenly coated.

3

Then, in a small pinch bowl, stir together
the garlic powder, salt and pepper. Toss this
mixture in with the vegetables and gently stir again.

4

Divide the vegetables amongst the two lined
baking sheets, spreading them out into evenly spaced
single layers.
(Tip – don’t wash that mixing bowl just yet!
You’ll be using it again.)

5

Roast vegetables for roughly 30 minutes,
adding the chopped pecans to one of the sheets
to toast for the last 5 minutes or so. The vegetables
are done when the butternut is soft and fork tender
and the Brussels are crispy, tender and browned.

6

While the veggies are roasting, make the Chipotle
Pomegranate Sauce by combining all ingredients in a small
mixing bowl. Set aside until ready to use.

7

Also while waiting, in a small bowl, combine
pomegranate molasses and water and set aside.

8

Once the vegetables are done roasting,
return them to that previously used mixing bowl,
toss in the molasses/water mixture and the pomegranate
seeds and stir to combine. Set this aside.

9

Lastly, prepare your corn tortillas. I do this by
placing them directly on the fire on the stove.
They only need about 10 seconds on each side.
FYI - always use metal tongs to handle the tortillas during
this process - never use your fingers! The tortillas can
also be warmed in a skillet with or without a bit of oil added.
Anyway you approach it, the goal is to cook them
on each side just until they start to puff up or brown.

10

Assemble tacos by filling each tortilla with
the roasted vegetable mixture and then top with
Chipotle Pomegranate Sauce. If you want to make them
extra pretty, top with a few extra pomegranate seeds, too.

Cook's Note
11

When I have company coming over and I really want
to impress my guests, these Roasted Vegetable Tacos with
Chipotle Pomegranate Sauce are one of my go-to recipes!

Roasted Vegetable Tacos with Chipotle Pomegranate Sauce