Combine two favorites, tacos and roasted fall vegetables, to create a nutritious meal full of flavor! (And a really pretty sauce!)
For the Veggies:
1 pound Brussels sprouts
1 small butternut squash, peeled, de-gooped and cut into small chunks
1 medium fennel bulb (cut using this method)
1 T olive oil
For the Drizzle:
3 T tahini
2 T water
1 T lemon juice
1 t olive oil
1 pound shrimp (de-shelled and de-pooped)
8 corn tortillas
Preheat the oven to 350 degrees. Cover two cookie sheets with parchment paper.
Cut the bottoms off the Brussels sprouts, cut in half (hot dog style) and remove any yucky-looking leaves. Put the sprouts in a large bowl along with the fennel and butternut squash. Drizzle with the olive oil, shake and add the spices. Shake again. Spread out on the prepared baking sheets and bake for 45 minutes, turning half way.
While the vegetables are roasting, it's time to make the sauce. Open the pomegranate and remove the arils (the red things) using this method. When all the arils have been removed, add 1/2 cup of them to a high-powered blender. (You will have extra arils.) Add the water and blend. Pour the liquid into a fine-mesh strainer, to remove any solids from the pomegranate juice. Rinse the blender and add the juice back into it. Add the remaining sauce ingredients and blend until smooth. Set aside.
Preheat a skillet over medium heat. Add the olive oil, and heat until shimmering. Add the shrimps and cook until pink--about four minutes each side.
Using wet paper towels, stack the tortillas alternating tortilla with a wet paper towel. Microwave for about 30 seconds.
Take one tortilla, add a scoopful of veggies, several shrimps, and a hearty drizzle of the sauce. Add more arils for flavor and prettiness.
Serve and eat!