Name: Fall Veggie Sheet Pan with Tahini Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Oppy Organic Meyer Lemons; O Organics Maple Syrup, Organic, 100% Pure; Mighty Sesame Co. Organic Squeezable Tahini Paste; McCormick® Ground Thyme; El Guapo Garlic Powder; McCormick® Whole Black Pepper; Morton Iodized Salt, 26 Ounce; La Tourangelle Extra Virgin Olive Oil; Boar's Head Traditional Breakfast Chicken Sausage; Birds Eye Steamfresh Cauliflower Florets; Japanese Sweet Potato; Brussel Sprouts Package; Organic Onion

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 but 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 & sausage with some rice, quinoa, or cauliflower rice and top it off with a drizzle of the tahini sauce. enjoy!! 💕

store the sauce and sheet pan separately in an airtight container in the fridge for up to 4 days.

Fall Veggie Sheet Pan with Tahini Sauce

Serves 4

30 mins prep

35 mins cook

65 mins total

What you need

How to make

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