Sheet Pan Chicken Sausage and Fall Veggies with Tahini Sauce
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 nourishing fall sheet pan recipe to make this week… And don’t skip the tahini sauce!!
SHEET PAN CHICKEN SAUSAGE and FALL VEGGIES WITH TAHINI SAUCE
4
servings15
minutes30
minutesI’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 nourishing fall sheet pan recipie to make this week… And don’t skip the tahini sauce!!
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Ingredients
- For the Sheet Pan
1 small yellow onion, sliced
1 pound brussels sprouts, halved
1 medium sweet potato, 1/2-inch dice
1 cauliflower head, diced into small florets
12 ounces chicken sausages or sausages of choice (5 to 6 links)
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
- For the Tahini Sauce
1/3 cup creamy tahini
2 tablespoons olive oil
2 tablespoons maple syrup
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
Directions
- Preheat the oven to 400ºF. Line a large sheet pan with parchment paper.
- In a small bowl combine the garlic powder, salt, thyme, and black pepper.
- Add the onion, brussels sprouts, sweet potato, cauliflower and, chicken sausage to the sheet pan. Add the spices and oil and toss to evenly coat.
- Bake until the brussels sprouts are crispy and the sweet potatoes are tender and browning, about 30 minutes.
- Meanwhile, make the Tahini Sauce: in a small bowl or jar, whisk together all the ingredients until evenly combined. Season to taste with salt and pepper. If your sauce is too thick add water 1 tablespoon at a time until thin enough to drizzle.
- Serve the sheet pan with a drizzle of sauce. Optionally add a side of steamed rice, quinoa, or grain of choice.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerated, microwave until warm, about 2 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight then warm in the microwave. Alternatively, you can return the components to a lined sheet pan and bake at 350ºF until warmed, about 10 minutes.
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The sauce is a star!!
This was delicious, a great mix of flavors. I subbed fennel and shallots for cauliflower, because it’s what I had on hand and it worked perfectly. The sauce is delicious, I had some left over and am already thinking of all the things I can drizzle it on this week!
Easily my favorite recipe! Everyone loves when I make this for them. 🩷 Thank you!