Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri

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

Buy carrots with carrot greens attached.
Original recipe found at http://www.rosemarried.com

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 each

Number of Servings: 1

Recipe submitted by SparkPeople user SOUNDSCENE.