I’m making fall recipes my personality this fall so far, and I think I’m okay with it!! This fall sheet pan meal is perfect for an easy, veggie-packed weeknight dinner! Especially when you don’t have a lot of time to put a healthy dinner together. Make sure to save this delicious and nourashing fall sheet pan recipie to make this week… And don’t skip the tahini sauce!!
SHEET PAN CHICKEN SAUSAGE & FALL VEGGIES WITH TAHINI SAUCE
SHEET PAN CHICKEN SAUSAGE & FALL VEGGIES WITH TAHINI SAUCE
3-4
servings10
minutes30
minutesFall inspired, easy, gluten and dairy free sheet pan meal with a delicious tahini sauce.
Ingredients
- SHEET PAN
1/2 yellow onion, sliced
1 lb brussels sprouts, halved
1 medium sweet potato, cubed
1 lb cauliflower florets
4-5 chicken sausages or sausages of choice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp thyme
- TAHINI SAUCE
1/3 cup creamy tahini
1/4 cup olive oil
2 tbsp maple syrup
juice of 1/2 lemon
1 tsp salt
1/2 tsp black pepper
1/4 tsp thyme
Directions
- Preheat oven to 400 and line a large sheet pan with parchment paper.
- Add all of the chopped veggies, chicken sausage, spices, and oil to the pan and use clean hands to evenly mix and distribute.
- Bake for 30-40 minutes, or until the brussels are crisped and sweet potatoes are tender and browning.
- Make the tahini sauce by whisking together all of the ingredients until combined.
- Season to taste & thin with hot water if you prefer a thinner texture.
- Serve up the sheet pan veggies and sausage with some rice, quinoa, or cauliflower rice and top it off with a drizzle of the tahini sauce.
- Store the sauce and sheet pan separately in an airtight container in the fridge for up to 4 days.
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