Roasted Carrot and Venison Tacos

Ingredients

1 pound carrots, sliced thin

3 tbsp extra-virgin olive oil, divided

2 tsp cumin seeds

1 3/4 tsp kosher salt, divided

1/2 tsp black pepper, divided

1 1/4–1 1/2 lb venison or skirt steak, cut crosswise into 4 even pieces

Corn tortillas, warmed

Preparation

1. Preheat oven to 450°F. Toss the carrots with 2 tablespoons of oil, the cumin seeds, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper directly on a large rimmed baking sheet; spread in an even layer on one half of the sheet. Roast in preheated oven until carrots are lightly browned, about 10 minutes. Remove from oven.

2. Brush venison pieces evenly with remaining 1 tablespoon oil; sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Arrange venison evenly on the empty half of the baking sheet. Return to oven; roast at 450°F until carrots are just tender and a thermometer inserted in the thickest portion of the venison registers 125°F, about 7 minutes. Transfer steak to a cutting board; let rest 5 minutes. Thinly slice venison against the grain.

3. Divide the venison slices and carrots among the warm tortillas. To warm tortillas, wrap in foil and heat in a 300°F oven for 10 minutes, or char briefly over an open flame. Serve with sour cream, fresh cilantro, sliced jalapeños, and lime wedges, if desired.