Description
Simple roasted fall veggies with a sweet and spicy creamy tahini sauce!
Ingredients
Scale
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 how spicy you like it
Instructions
- Line a large baking sheet with parchment paper and preheat your oven to 425°F.
- 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.
- Bake until vegetables are cooked to your liking, about 30-40 minutes. Stir once halfway through.
- 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.
- Drizzle sauce over veggies and protein of choice (optional). Store leftover sauce in an airtight container for up to 10 days.