| Yield: 4 servings | Time: 40 minutes |

Ingredients

Roasted Carrots

12 large carrots, scrubbed and cut into thick rounds (about ½ inch thick)

3 tablespoons vegetable oil

2 teaspoons ground cumin

salt and pepper to taste

Chipotle tahini Sauce

¼ cup tahini paste

1 chipotle pepper in adobo sauce, plus 1 tablespoon adobo sauce

½ cup water

zest and juice of 1 lemon

salt and pepper to taste

Radish-Apple slaw

zest and juice of 1 lemon

2 tablespoons honey

2 tablespoons olive oil

salt and pepper to taste

1 green apple, sliced into thin matchsticks

2 green onions, thinly sliced on a medium bias

4 radishes, sliced into thin matchsticks

For serving

12 6-inch corn or flour tortillas

Preparation

For the roasted carrots

Preheat the oven to 450F. In a bowl, toss the sliced carrots with the cumin, oil, salt, and pepper. Lay out in a single layer onto a sheet pan and roast for 15 minutes, flipping halfway through.

The carrots should be lightly charred on the outside and tender in the middle. Keep warm until ready to serve.

For the chipotle tahini sauce

Combine all ingredients in a blender or food processor and blend until smooth. It should have a runny, sauce-like consistency. Set aside until ready to serve.

 For the radish-apple slaw

In a medium-sized bowl, whisk together the honey, lemon, olive oil, salt and pepper to make a dressing. Set aside until ready to serve.             

For serving

Heat up tortillas directly on the stove or in the microwave. Build the tacos with carrots, sauce, and slaw as desired.

Zero-waste tips

• Feel free to add any herbs that need to be used up to the slaw. Cilantro, parsley, thyme, mint, and basil would all work well.

• Other veggies you have on hand such as cauliflower or sweet potatoes would also work well in this recipe.

• Use the rest of the chipotles in adobo sauce in this soup, or chili.

Recommended Pairings

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