About the Recipe
If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread, then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots.
But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress.
A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table.
That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show.
Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients.
Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups.
Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes.
What You'll Love
Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling.
Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe.
Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan.
How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano.
What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing.
What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp.
Frequently asked Questions
Ingredints Explained
Ingredients
Cranberry Salsa
100g (1 cup) fresh cranberries – frozen works too, no need to thaw
80g (½ cup) red onion, finely diced
80g (½ cup) sweet apple, finely diced
15g (¼ cup) fresh cilantro, chopped
1 jalapeño, seeded and finely chopped (adjust to taste)
Juice of 1 lime
30ml (2 tbsp) honey or maple syrup
Salt and pepper, to taste
Harvest Veggie Filling
280g (2 cups) sweet potatoes, peeled and diced
200g (2 cups) Brussels sprouts, trimmed and halved
30ml (2 tbsp) olive oil
2g (1 tsp) ground cumin
1g (½ tsp) smoked paprika
Salt and pepper, to taste
To Assemble the Tacos
8 small soft taco shells or tortillas
30g (1 cup) baby kale or mixed greens
60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt
Preparation
These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño.
Prepare the Cranberry Salsa:
In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped.
Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper.
Mix well and set aside.
Roast the Harvest Veggies:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper.
Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking.
Assemble the Tacos:
Warm the taco shells or tortillas.
Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies.
Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang.
Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness.
Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream.
To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html.