Some nights require a super easy dinner, am I right? This pan-roasted vegetables & sausage with maple tahini is not only quick and easy but also super tasty. With hearty root vegetables, chicken sausage, and an easy maple tahini sauce, this might be your new go-to fall favorite!
If you’re like me and you’re still learning to “love” vegetables, I’ve found that the cooking method and adding a sauce of some sort helps with the flavor. This recipe incorporates Tahini, which is derived from sesame seeds and tastes similar to peanut butter. The Tahini pairs well with the root vegetables and the chicken sausage.
Ingredients needed:
- 2 large sweet potatoes
- 1 pound Brussels sprouts
- 1/2 tsp minced garlic
- 1 tsp salt – divided
- 1/2 tsp black pepper
- 1/3 cup olive oil
- 1/2 tsp dried mustard powder
- 1 package chicken apple sausage
- 1/4 cup tahini
- 2 1/2 Tbsp water
- 1/4 tsp garlic powder
- 2 T
bsp pure maple syrup
How to make pan-roasted vegetables and sausage
- Preheat oven to 400 degrees F.
- Cut sweet potatoes into small chunks and add to a large mixing bowl. I leave the skin on for this recipe. Cut the bottoms off of each brussel sprout and then slice in half, add to mixing bowl. Add minced garlic, 1/2 tsp. salt, black pepper, olive oil, and mustard powder. Mix until the vegetables are well covered with the oil mixture then spread out evenly onto a baking sheet.
- Cut the chicken apple sausage into slices and add to
pan . Place pan in the oven and cook for 40 minutes.
How to make maple Tahini sauce
- In a small bowl, add the Tahini, water, 1/2 tsp. salt, garlic powder, and maple syrup and whisk to combine. Set aside until ready to use.
- Once vegetables are done, remove from oven. Drizzle the maple tahini over the pan and serve immediately.
Recipe FAQs
Where can I find Tahini?
Most grocery stores carry Tahini and you can usually find it either in the same aisle as other nut/seed butters or sometimes in the ethnic food section. You could also order it online.
Can I substitute Tahini?
Yes, if you do not have access to Tahini or prefer not to use it, you can replace it with a nut or seed butter like peanut butter or sunbutter.
Can I make pan-roasted vegetables and sausage ahead of time?
Yes! This recipe is super easy for making ahead to cut down on kitchen time. You can either cut all vegetables and sausage ahead of time and refrigerate until you’re ready to roast. Or, you could roast the vegetables and sausage and then let cool and store in an air-tight container. If you meal prep by cooking ahead of time, simply reheat on a sheet pan following the same cooking directions in the recipe.
Recommended kitchen tools for this recipe
Wanderlust and Wellness
Enjoy these other easy sheet pan dinner recipes!
- Sheet Pan Philly Cheesesteak – marinated flank steak with peppers, onions, mushrooms, and provolone cheese
- Oven Baked Mahi Mahi – one of the most popular recipes on the blog!
- Sheet Pan Sweet and Spicy Chicken – sweet + heat with this spicy chicken recipe
- Healthy Mahi Mahi Recipe – a complete meal on one sheet pan
Pan-Roasted Vegetables & Sausage with Maple Tahini
Pan-Roasted Vegetables & Sausage with Maple Tahini
Pan-roasted vegetables and sausage with a maple tahini sauce is an easy sheet pan dinner that's full of flavor.
Ingredients
- 2 large sweet potatoes
- 1 pound Brussels sprouts
- 1/2 tsp minced garlic
- 1 tsp salt - divided
- 1/2 tsp black pepper
- 1/3 cup olive oil
- 1/2 tsp dried mustard powder
- 1 package chicken apple sausage
- 1/4 cup tahini
- 2 1/2 Tbsp water
- 1/4 tsp garlic powder
- 2 Tbsp pure maple syrup
Instructions
- Preheat oven to 400 degrees F.
- Cut sweet potatoes into small chunks and add to a large mixing bowl. I leave the skin on for this recipe. Cut the bottoms off of each brussel sprout and then slice in half, add to mixing bowl. Add minced garlic, 1/2 tsp. salt, black pepper, olive oil, and mustard powder. Mix until the vegetables are well covered with the oil mixture then spread out evenly onto a baking sheet.
- Cut the chicken apple sausage into slices and add to the pan. Place pan in the oven and cook for 40 minutes.
- In a small bowl, add the Tahini, water, 1/2 tsp. salt, garlic powder, and maple syrup and whisk to combine. Set aside until ready to use.
- Once vegetables are done, remove from oven. Drizzle the maple tahini over the pan and serve immediately.
Notes
- Swap any nut or seed butter for Tahini, if preferred.
- Add in your own vegetables for variations.
- Nutritional Disclaimer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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