Parsnip “Al Pastor” Sheet Pan Tacos
For a printable PDF version of this recipe, click here
Ingredients
4 cups parsnips, peeled and cut into thin sticks (or half-moons)
1 medium red onion, sliced
2 tbsp olive oil or avocado oil
1 bunch of scallions
1 tsp ground cumin
1 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
Instructions
1.Preheat the oven to 425°F. Line a sheet pan with parchment paper (this helps prevent sticking and makes cleanup easier).
2.Prep the vegetables: peel the parsnips, then cut them into thin sticks (or half-moon slices). Slice the red onion. Slice the scallions.
3.Season: place the parsnips, onion, and scallions in a large bowl. Add the oil, cumin, oregano, salt, pepper, and chile en polvo (if using). Toss well so everything is evenly coated.
4.Spread on the pan: pour the vegetables onto the lined sheet pan and spread them into a single layer. Try not to pile them on top of each other—this helps them roast and brown instead of steaming.
5.Roast: bake for 20–25 minutes total. About halfway through (around 10–12 minutes), carefully take the pan out and use a spatula to toss/stir the vegetables, then put the pan back in the oven.
6.Check for doneness: the parsnips should be tender when you pierce them with a fork, and the edges should look browned. If they still feel firm, roast 3–5 minutes longer and check again.
7.If using chicken: add the shredded cooked chicken to the sheet pan during the last 5 minutes of cooking, just to warm it through.
8.Taste and adjust: carefully taste one piece and add a pinch more salt if needed.
9.Serve: serve the roasted parsnip mixture in warm corn tortillas (or as a bowl). Add your chosen protein and any toppings you like. Finish with lemon juice, if using.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
