The perfect Monday night meal. Also great with sautéed noodles, hummus or a crunchy salad, superbly versatile, you could almost forget these vegetarian tacos aren’t filled with succulent pieces of chicken.

Roasted Root Vegetable Tacos with Miso and Pomegranate Molasses

For 4
15 minutes preparation
30/40 minutes cooking

2 tbsp miso
2 tbsp maple syrup or runny honey
1 tbsp pomegranate molasses
1 tbsp soy sauce
1 clove garlic, peeled, finely chopped
2 tbsp olive oil
1 kg carrots, parsnips and potatoes, peeled and cut into 2cm pieces
8 taco shells
Lettuce leaves, tomatoes, cucumbers
Coconut yogurt or labneh, hot sauce or ketchup to serve

In a large bowl, whisk the miso with the other ingredients. Add the vegetables and toss them with your hands to coat them with the marinade. Leave to stand for 30 minutes at room temperature. Heat the oven to 180C.

Spread the vegetables on a baking sheet. Roast for about 30 minutes, tossing halfway through. You want all sides to be nicely golden brown.

Once tender and caramelized, remove them from the oven and serve with the accompaniment.