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

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

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Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy clean-up.
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 until the veggies are evenly coated with the oil and seasonings.
Spread the vegetables evenly on the prepared sheet pan in a single layer. Roast for 25-30 minutes, stirring halfway through for even roasting, until the veggies are tender and lightly browned.
While the vegetables are roasting, make the tahini sauce. In a blender or food processor, combine tahini, water, olive oil, apple cider vinegar, maple syrup, garlic, salt, pepper, and sriracha. Blend until smooth and creamy, adding more water to achieve a pourable consistency.
Once the veggies are roasted, transfer them to serving plates. Drizzle with tahini sauce and serve immediately.

Leftover roasted veggies can be stored for up to 3 days in an airtight container. Store tahini sauce separately for up to 5 days.

For added protein, serve with chickpeas or grilled chicken.

For a spicier tahini sauce, increase the sriracha or add cayenne pepper.

Feel free to add other fall vegetables like carrots, parsnips, or butternut squash.