These vegetarian tacos are filled with roasted carrots, carmelized onions, and fresh arugula. They're fun and delicious.
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
Place the carrots on the prepared baking sheet and drizzle with 1 Tbsp. of the olive oil. Use your hands to rub the oil into the carrots, sprinkle with sea salt and pepper and roast for 30 minutes or until the carrots are very fork tender.
Meanwhile, in a large skillet on the stovetop, heat the remaining 1 Tbsp. of the olive oil over medium heat and add the onion. Cover and cook for 30-35 minutes, stirring only every 5-10 minutes, or until the onion is dark golden brown, caramelized and very tender. When you're caramelizing onions, it's important not to stir the onions consistently or they will not caramelize. You must let them sit and brown and only stir every 5-10 minutes keeping an eye on them so they do not burn.
Combine all the sauce ingredients in a large bowl and mix well to combine; store in the fridge until ready to use.
Remove the onions from the heat and remove the carrots from the oven and cut into 1/2 inch pieces.
Place the taco shells on a large serving platter and stuff with the carrots, onions, arugula and fresh basil or parsley. Drizzle with the sauce and serve immediately. Store leftovers in a sealed container in the fridge for up to 4 days.