• Pre-heat oven to 400 degrees
• If using a sheet pan, place a silicone mat or parchment paper on the bottom.
• If using the Copper Air Fryer Pan, place a silicone mat or parchment paper on the bottom part of the pan
• Wash and cut vegetables into similar sizes. Since you will be roasting them together, a similar size is important so they cook evenly.
• Wash all vegetables in a colander, shaking off excess water.
• While vegetables are still wet, combine spices and sprinkle over wet vegetables
• Place vegetables in an even layer on the pan.
• Cook for 30 minutes in a 400-degree oven.

Pickled Red Onions:

• Slice 1 red onion thin. I used a mandolin, but you can also cut by hand.
• Put all the onions in a ball jar.
• Combine remaining ingredients in a measuring cup, stir together.
• Pour into jar
• Leave on the counter for an hour.
• Then refrigerate for at least one hour.
• The onions will be good for approximately 3 weeks in the refrigerator.

Prepare Tortillas:

• Using a second pan, line with parchment paper and lay tortillas in a single layer.
• Cover with aluminum foil or another layer of parent paper.
• Place in oven 10 minutes before vegetables are done roasting

Assemble Tacos:

• Tortilla
• Roasted Vegetables
• Toppings of your choice
• Enjoy