February 20, 2014 9

Roasted Root Veggie Fajitas

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Root vegetables are some of my favorite foods – ever. Hearty, earthy, grounding, satisfying and versatile. And even though it is still winter, spring is almost here, I can feel it. The earth is ever so gently starting to thaw and although there is still plenty of snow on the ground here in Philly., today’s 50 degree day was keeping my spring dreams alive.
roasted-root-veggie-fajitas (1)
My CSA delivery this week got me so stoked on the veggie abundance that awaits us all in the upcoming months. My box was brimming with fresh microgreens, beautiful beets, vibrant watermelon radishes, radiant carrots, turnips + sunchokes {also know as Jerusalem artichokes, these are such a special treat}. It’s a serious root veggie extravaganza up in here, just like it should be.

So, Roasted Root Veggie Fajitas it is. Feel free to experiment with whatever root vegetables you’d like. I used carrots, watermelon radishes and sunchokes. Other awesome root veggies suggestions are parsnips, turnips, beets and sweet potatoes – just swap ’em in and out, the recipe is really flexible that way. Enjoy!
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Roasted Root Veggie Fajitas

These roasted root veggie fajitas take about 45 minutes to make + serve 4 hungry people.


  • 4 large carrots or parsnips
  • 3 large watermelon radishes, turnips or beets
  • 4 small sunchokes {also known as Jerusalem artichokes}
  • 2 tablespoons of olive oil
  • 1/2 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 2 -3 dashes of cayenne pepper {optional}

Fajitas Accompaniments: {all optional}

  • soft corn tortillas
  • fresh guacamole
  • chopped red onion
  • microgreens or thinly shredded kale
  • avocado slices
  • lime wedges
  • sliced black olives
  • cotija cheese
  • your favorite hot sauce

Preheat your oven to 450 degrees.

Scrub all of your veggies well, peel if desired and slice into thin strips {see photo above for thickness}. In a small mixing bowl combine all your spices + whisk together to combine well. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.

Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until are cooked through and starting to brown, flip veggies halfway.

To assemble – warm your soft corn tortillas and top with your favorite fajita toppings.

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9 Responses to "Roasted Root Veggie Fajitas"

  1. Reply

    Grace @ Earthy Feast

    February 20, 2014 at 8:21 PM

    Gosh! This is gorgeous! Roasted vegetables never looked this good! P.S. I’ve never tried a sunchoke – I need to get on that!

    • Reply


      February 21, 2014 at 6:37 AM

      Thanks Grace! * blushing *

      Find those sunchokes girl – they’re flavor is amazing, you’ll love em.


  2. Reply


    February 21, 2014 at 11:31 AM

    gorgeous photos. i love all the color in this dish. xo

    • Reply


      February 21, 2014 at 2:50 PM

      Thanks so much Crista, these colors are getting me stoked for spring!


  3. Reply

    Kelly @ The Pretty Bee

    February 24, 2014 at 7:31 AM

    Wow, these look delicious! I love the idea of root vegetables in fajitas. Do the sunchokes require any special preparation?

    • Reply


      February 24, 2014 at 2:38 PM

      Hi Kelly :)

      Nope, just scrub and cut. You can choose to peel them if you’d like. I hear the can skin gets a little tough when you roast them, but I leave my skin on. Hope this helps!


  4. Reply


    February 25, 2014 at 9:21 AM

    Oh, wow! I just shared this with every household I know! Beautiful photography and excellent idea! I am so very much making this dish this week and adding it to my culinary arsenal!

    Thanks for sharing!

    xo Lulu

    • Reply


      February 25, 2014 at 9:46 AM

      Wow thanks so much Lulu! I love when people share my recipes + work with the people they love. Really that means so much to me. I hope you love them as much as I do. Thanks for stopping by :)


  5. Reply

    Beth @ Tasty Yummies

    February 25, 2014 at 10:04 AM

    OMG these photos, this recipe, ALL OF THE THINGS!! I just love everything about this lady. Your photos are looking soo amazing. I can’t wait to try this and I am totally sharing it today.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.