Yield: 4 people
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.
Ingredients
- 2 tbsp olive oil
- 1 package apple chicken sausage, sliced
- 1 small red onion, chopped thick
- 1 large sweet potato , cubed
- 1 delicata squash, cut in half horizontally, deseeded and sliced
- 1.5-2 cups brussels sprouts, cut into fourths
- salt , to taste
Maple tahini sauce
- ⅓ cup tahini, I use Soom
- 1-2 tbsp lemon juice, 1 lemon
- 1 tbsp maple syrup
- salt , to taste
- ¼ tsp garlic powder
- room temp water, to thin sauce
Instructions
- 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.
- Bake the veggies and chicken sausage. Roast the veggies and chicken sausage in the oven for 30-35 minutes until the veggies look slightly crisp on the outside. Tossing about halfway through.
- 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.)
- Serve and enjoy! Remove the fall sheet pan from oven and then drizzle with maple tahini sauce. Enjoy!
Video
Notes
- 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.
- Store in an airtight container in the fridge for up to 4 days. Store dressing separately.
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