Rainbow Winter Tacos

Loaded with colorful, seasonal veggies and fruits, these tacos are such a bright spot on a gray winter day. They're infinitely customizable too!

Ingredients

2-3 c small brussel sprouts
Large sweet potato
Oil of choice for roasting
Splash of apple cider
Generous salt and pepper
Chili powder
Cumin
Poblano pepper
Fuyu persimmon
Juice of a lime, divided
Pinch or more of cayenne
Two avocados
Few handfuls of pomegranate arils, divided
8-12 small corn tortillas
Few forkfuls of pickled red onions
Big handful of blackberries
Few sprigs of thyme
Handful of pepitas

Instructions

Preheat the oven to 425.
Cut the brussel sprouts in half and lay them cut-side down on an oiled baking sheet. Salt and pepper generously. Roast at 425 until caramelized and tender, about 20-30 minutes.
Peel the sweet potato and cut it into cubes. Lay them out on a separate oiled baking sheet, and again salt and pepper generously. Roast at 425 for about 15-20 minutes until tender.
When the brussel sprouts and sweet potato are almost done, give them both a tiny splash of apple cider so they stay moist. Sprinkle them generously with chili powder and cumin, and return them to the oven for a few more minutes to toast the spices and cook down the cider.
Fire-roast the poblano pepper directly over the flame of a gas burner until evenly charred (conversely, this works fine under the broiler if you don't have a gas stove). Let the pepper cool and cut it into thin rings.
Dice up the persimmon and add the juice from half your lime, salt, pepper, and a pinch of cayenne. Give it a good mix.
Mash up the avocados with generous salt and the juice from the remaining lime half. Gently stir in some pomegranate arils.
When you're ready to serve, warm up your tortillas. You can toast them briefly over a gas burner or heat them in a microwave in a damp cloth.
Now it's time to assemble! Lay out your tortillas. Add a heap of roasted sweet potatoes and brussel sprouts. Garnish with a few pieces of pickled onion, a few pepper rings, some pomegranate arils, a blackberry or two, and some thyme leaves. Serve the persimmon salsa, pomegranate guacamole, and pepitas on the side so that everyone can top their own.