Roasted Carrot and Venison Tacos

Roasted Carrot and Venison Tacos (It's Not My Best)

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

Corn tortillas, warmed

Sour cream, fresh cilantro leaves, thinly sliced jalapeños, and lime wedges, for serving

Preparation

1. Preheat oven to 450°F. Toss together the carrots, 2 tablespoons of oil, cumin seeds, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper on a large rimmed baking sheet; spread them in an even layer on half of the baking 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 venison slices and carrots among warm tortillas. Serve with cilantro, lime wedges, and any additional toppings.