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Sheet Pan Roasted Fall Veggies With Tahini Sauce

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Simple roasted fall veggies with a sweet and spicy creamy tahini sauce!



For the sheet pan veggies

  • 23 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 how spicy you like it


  1. Line a large baking sheet with parchment paper and preheat your oven to 425°F.
  2. Add all of your prepared vegetables to your sheet pan, plus the oil and seasonings. Toss well to combine then spread vegetables out in an even layer.
  3. Bake until vegetables are cooked to your liking, about 30-40 minutes. Stir once halfway through.
  4. While your veggies are roasting, make the tahini sauce. Blend all ingredients together until a smooth sauce forms, adding more water as needed until desired consistency is reached. Taste and add more sriracha as needed, depending on how spicy you like things.
  5. Drizzle sauce over veggies and protein of choice (optional). Store leftover sauce in an airtight container for up to 10 days.