Turnip and Root Vegetable Fajitas with Red Pepper Salsa

It’s time for Friday night fiesta fajitas! Just because fiestas are limited lately and these root veggies are doing a poor job of social distancing themselves doesn’t mean that being stuck at home has to be a drag. It’s time to wear something fun, turn on the jams, set the table (no disposables, now!), and put out a vase of vibrant vegetable flowers to set the mood. Remember, food is just one element of the complete atmosphere.

Today’s fajita recipe features turnips, carrots, and other delicious root vegetables, too. Traditionally prepared during cooler winter months, I like to sear the spiralized veggies quickly in a grill pan with Field Roast chipotle sausages. A colorful red pepper salsa rounds out our flavors. Serve with warm tortillas and a platter of additional toppings to complete your fajita feast!

Turnip and Root Vegetable Fajitas with Red Pepper Salsa

Spiralize the root vegetables – Spiralize the vegetables, trimming the long noodles into 6″  to 8″ lengths and place in a large bowl. Season with olive oil, salt, and pepper.

Make the red pepper salsa – Add the roasted red peppers, onion, garlic, serrano, Kumato, cilantro, lime juice, salt, and Aleppo pepper to a food processor. Pulse a few times until combined. Add the chopped orange pepper and pulse a few times until combined but still chunky. Taste and adjust the salt in necessary. Set aside.

Make the fajitas – Heat a grill pan over medium-high heat. Add the canola oil and Field Roast sausages. Cook 3 minutes until browned. Remove from the skillet. Increase the heat to high. Add red onions and sear until the onions are slightly caramelized. Add the spiralized vegetables and cook until the vegetables have softened.

To serve – Divide the vegetables and sausages between 4 large plates. Serve with the red pepper salsa, tortillas, avocado slices and scallions. 

serves 4


  • 2 turnips
  • 1 yellow beet, peeled
  • 1 large carrot, peeled
  • 1 parsnip, peeled
  • 1 red onion, peeled
  • a drizzle of olive oil
  • 4 Field Roast Chipotle sausages, cut into 1” angled pieces
  • 2 tbsp canola oil


  • 1 cup roasted red peppers, drained and chopped
  • 3 tbsp red onion, minced
  • 1 clove garlic, minced
  • 1 large  serrano, seeded and finely chopped
  • 1 large Kumato, seeded and chopped
  • 3 tbsp cilantro leaves, chopped
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp sea salt
  • ½ tsp Aleppo pepper
  • 1 orange pepper, seeded and finely chopped


  • flour tortillas, warmed
  • avocado slices
  • 1 scallion, sliced thin
  • rice and refried black beans