Doused in a lightly spicy chile oil, sweet, crispy vegetables make a great vegetarian filling for tacos, or work well any time you want a vegetable side dish for antojitos. You can use any combination of vegetables in any proportion you like—sweet potatoes, asparagus, and Brussels sprouts are some good options to throw into the mix. — from Nopalito: A Mexican Kitchen by Gonzalo González Guzmán and Stacy Adimando. Buy this book from Indiebound, Barnes & Noble, or Amazon.
Reprinted with permission from Nopalito by Gonzalo González Guzmán and Stacy Adimando, 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2013 Eva Kolenko.