Fall Sheet Pan Dinner

This fall sheet pan dinner is the perfect easy, weeknight meal. It is loaded with seasonal produce like brussels sprouts, delicata squash, sweet potatoes, and red onion. Paired with apple chicken sausage and a creamy maple tahini sauce for the perfect quick and easy, one pan dinner.

Why You’ll Love It

• This fall sheet pan dinner is the perfect easy weeknight dish.
• All you need is one pan.
• It is packed with seasonal fall produce.
• The creamy maple tahini sauce is incredible.
• It is a dinner the whole family will love.
• This recipe is gluten free, dairy free, paleo and high in protein.
• It is the perfect balanced meal with protein, carbs, and fats.
• It is great for meal prep.

Ingredients & Substitutions

For the fall sheet pan dinner

• Olive oil. Olive oil is used to roast the veggies and sausage. You can also use avocado oil.
• Sweet potato. 1 large sweet potato, cubed. You can sub or add butternut squash as well.
• Brussels sprouts. 1 lb of brussels sprouts, sliced in half or quartered.
• Red onion. 1/2 red onion, chunked. Sub yellow onion or shallot.
• Delicata squash. 1 delicata squash, cut in half horizontally, deseeded and sliced.
• Chicken sausage. 1 package of chicken sausage, sliced. I love using an apple chicken sausage for the fall, choose one with minimal ingredients. I really like Applegate organic apple and chicken sausage. Sub whatever chicken sausage you prefer.
• Salt & pepper. Salt and pepper, for seasoning the veggies.

For the maple tahini sauce

• Tahini. 1/3 cup of tahini. Make sure you choose one that is a more runny consistency. My favorite is Soom Foods organic tahini.
• Maple syrup. 1 tbsp of maple syrup. This adds the perfect amount of sweetness to the dressing. Sub honey.
• Lemon juice. 2 tbsp lemon juice. This adds a little tang. You can sub with apple cider vinegar.
• Salt. Salt is added, to taste.
• Garlic. 1/4 tsp of garlic salt, adjust to taste. You can sub with 1 garlic clove, minced.
• Water. Room temp water. Slowly added to the dressing to thin it out to desired consistency.

How to Make this Fall Sheet Pan Dinner

Step 1

Preheat oven and prep veggies. Preheat the oven to 425 degrees F. While the oven is preheating Prep veggies and chicken sausage. Spread evenly on greased baking sheet. Drizzle with olive oil, salt and pepper then toss.

Step 2

Bake the veggies and chicken sausage. Roast the veggies and chicken sausage in the oven for 35-40 minutes until the veggies look slightly crisp on the outside. Tossing about halfway through.

Step 3

Make the maple tahini dressing. While the veggies and chicken sausage are baking, make the maple tahini sauce. Add all ingredients into a bowl and mix until well combined. Slowly add water until it reaches the desired consistency. (I like a thicker sauce.)

Step 4

Serve and enjoy! Remove the fall sheet pan dinner from oven and then drizzle with maple tahini sauce. Enjoy!

Expert Tips

• To save time you can make the dressing ahead of time. Store in an airtight container in the fridge for up to 4 days.
• Have fun with the veggies! One of the best parts of this fall sheet pan dinner is that it is versatile. Play around veggies and use what you have on hand. Some great additions: cauliflower, broccoli, butternut squash and carrots.
• As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and you’ll have a smooth, creamy tahini salad dressing in no time.
• For best results use a really smooth, runny tahini. I only use Soom Foods.
• This is also a great recipe for meal prepping.
• If you want a more substantial meal you can serve with rice or quinoa.

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