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Sheet Pan Roasted Fall Veggies With Tahini Sauce

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 250
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
  • 3 tbsp olive or avocado oil
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasonings
  • to taste Salt and pepper
  • 1/3 cup plus 3 tbsp 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
  • to taste Salt and pepper
  • to taste Sriracha (depending how spicy you like it)

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Combine vegetables with oil and seasonings; spread evenly on the sheet.
  • Roast for 30-40 minutes, stirring halfway through.
  • Blend tahini, water, 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.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables