Why You’ll Love This Recipe

This Sheet Pan Roasted Fall Veggies with Tahini Sauce is a comforting and healthy dish that celebrates the flavors of autumn. Roasting a mix of sweet potatoes, brussels sprouts, bell peppers, and red onions brings out their natural sweetness, while the homemade tahini sauce adds a creamy, tangy kick. The versatility of this dish makes it perfect as a main or side, and the ease of preparing everything on one sheet pan makes clean-up a breeze. The tahini sauce adds an extra layer of flavor, giving the veggies a rich, savory touch with a hint of spice!

Ingredients

For the sheet pan veggies

• 2–3 sweet potatoes, cubed (option to peel)
• 1 lb of brussels sprouts, sliced in half
• 2 bell peppers, sliced into strips
• 1/3 of a red onion, thinly sliced
• 3 tbsp olive or avocado oil
• 1/2 tsp garlic powder
• 1 tsp Italian seasonings
• Salt and pepper, to taste

For the tahini sauce

• 1/3 cup + 3 tbsp tahini
• 1/3 cup water, plus more as needed
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 4 tsp of maple syrup
• 2 cloves of garlic, peeled
• Salt and pepper, to taste
• Sriracha, to taste, depending on how spicy you like it

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy clean-up.
2. Prepare the Vegetables:
   In a large mixing bowl, combine the cubed sweet potatoes, halved brussels sprouts, sliced bell peppers, and red onions. Drizzle with olive or avocado oil, garlic powder, Italian seasonings, salt, and pepper. Toss everything together until the veggies are evenly coated with the oil and seasonings.
3. Roast the Veggies:
   Spread the vegetables evenly on the prepared sheet pan in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through for even roasting.
4. Prepare the Tahini Sauce:
   While the vegetables are roasting, make the tahini sauce. In a blender or food processor, combine the tahini, water, olive oil, apple cider vinegar, maple syrup, garlic, salt, pepper, and sriracha (if using). Blend until smooth and creamy, adding more water if necessary to achieve a pourable consistency.
5. Serve:
   Once the vegetables are roasted, remove them from the oven and transfer them to serving plates. Drizzle the tahini sauce generously over the top and serve immediately.

Servings and timing

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 30 minutes

Variations

• Add protein: Add chickpeas or grilled chicken to make this dish more filling.
• Roast other vegetables: Feel free to add other fall vegetables like carrots, parsnips, or butternut squash to the sheet pan.
• Spicy tahini: For a more intense heat, increase the amount of sriracha or add a pinch of cayenne pepper to the tahini sauce.
• Gluten-free: This recipe is naturally gluten-free, but be sure to check the labels of your tahini and maple syrup to ensure they are certified gluten-free if necessary.

Storage/Reheating

Store any leftover roasted veggies in an airtight container in the fridge for up to 3 days. The tahini sauce can be stored separately in the fridge for up to 5 days. To reheat, simply warm the veggies in the oven or on the stovetop, and drizzle the tahini sauce over them before serving.

FAQs

1. Can I use other oils instead of olive oil?

Yes, you can use avocado oil, coconut oil, or even vegetable oil if preferred.

2. Can I use a different vegetable in place of brussels sprouts?

Yes, you can substitute brussels sprouts with other vegetables such as cauliflower, broccoli, or even zucchini.

3. Can I make this dish ahead of time?

Yes, you can roast the vegetables and make the tahini sauce ahead of time. Store the veggies in the fridge for up to 3 days and reheat them before serving.

4. How can I make the tahini sauce creamier?

If the tahini sauce is too thin, you can add a little extra tahini or reduce the water. If it’s too thick, simply add a bit more water or olive oil to thin it out.

5. Can I use a different vinegar in the tahini sauce?

Yes, you can substitute apple cider vinegar with white wine vinegar, lemon juice, or even balsamic vinegar, depending on your flavor preference.

6. Can I add nuts or seeds to the roasted veggies?

Yes, adding a sprinkle of toasted pumpkin seeds, sunflower seeds, or even chopped walnuts would add a nice crunch and extra flavor.

7. Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting, but you can use frozen vegetables if necessary. Just be sure to thaw and drain any excess moisture before roasting.

8. Can I make this recipe spicy?

Yes, you can increase the amount of sriracha or add a pinch of cayenne pepper to the tahini sauce for an extra kick.

9. How can I make this dish vegan?

This recipe is already vegan, so no modifications are needed!

10. What can I serve this dish with?

This dish can be served as a side with roasted chicken, grilled fish, or a hearty salad. It also works well as a main dish on its own!

Conclusion

Sheet Pan Roasted Fall Veggies with Tahini Sauce is a delicious, nutrient-packed dish that’s perfect for autumn. The combination of roasted sweet potatoes, brussels sprouts, and bell peppers with a creamy, tangy tahini sauce creates an irresistible meal that’s both healthy and comforting. Whether served as a side or a main, this dish is sure to be a hit with family and friends!

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