Sheet Pan Roasted Fall Veggies With Tahini Sauce
A delicious and healthy roasted vegetable dish topped with creamy tahini sauce, perfect for a cozy fall meal.
Ingredients
Vegetables
- 2-3 pieces sweet potatoes, cubed (option to peel)
- 1 lb brussels sprouts, sliced in half
- 2 pieces bell peppers, sliced into strips
- 1/3 cup red onion, thinly sliced
Seasonings and Oil
- 3 tbsp olive or avocado oil
- 1/2 tsp garlic powder
- 1 tsp Italian seasonings
- to taste Salt and pepper
- 1/3 cup tahini
- 1/3 cup water, plus more as needed
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 4 tsp maple syrup
- 2 cloves garlic, peeled
Spicy Sriracha
- to taste Sriracha, depending on spice preference
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss vegetables with oil and seasonings, then spread evenly on the sheet.
- Roast for 30-40 minutes, stirring halfway through.
- Blend tahini, water, oil, vinegar, maple syrup, garlic, and sriracha until smooth, adding water as needed.
- Drizzle sauce over roasted veggies and serve. Store leftovers in an airtight container for up to 10 days.
Notes
Feel free to add protein like chickpeas or tofu for extra nutrition.