Shredded Harvest Hash Breakfast Tacos

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Beet
  • 8 Brussels sprouts
  • 1 Carrot
  • 3 Kale, leaves
  • 1 Leek
  • 1 Watermelon radish

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 1 beet
• 1 watermelon radish {or handful of red radishes}
• 3 kale leaves, ribs removed
• 8 brussels sprouts
• 1 leek
• 1 carrot
• 3 tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Directions

• Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
• Shred or finely julienne all of the vegetables. Toss them with olive oil, salt and pepper, and then spread them evenly onto the baking sheet.
• Roast for 10 minutes. Flip and then roast for another 10 minutes or until the vegetables are crispy and tender.