Harvest Sheet Pan Dinner

• servings: 4 servings
• active time: 4 minutes
• total time: 39 minutes

Ingredients

2 small-medium sweet potatoes (diced (about 350g)

3/4 lb Brussels sprouts (halved (about 350g)

1 large red onion, cut into wedges

1 tbsp olive oil

2 tsp balsamic vinegar

2 tsp maple syrup

1 tsp salt

1/2 tsp black pepper

4 lean chicken sausages (sliced)

1 oz crumbled goat cheese

1 tbsp chopped parsley

1 1/2 tbsp tahini

1 tsp maple syrup

1 tsp apple cider vinegar

1-2 tbsp warm water

salt + pepper (to taste)

Directions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.

Roast the veggies: In a large bowl, toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Spread evenly on the pan.

Bake: Roast for 20 minutes, then add the sliced chicken sausage. Toss gently and return to the oven for another 15–20 minutes, until veggies are caramelized and sausage is golden.

Make the sauce: While baking, whisk together tahini, maple syrup, apple cider vinegar, warm water, salt, and pepper until smooth and creamy. Add a little extra water if needed to thin.

Finish and serve: Remove from the oven, top with crumbled goat cheese and parsley, and drizzle with the maple tahini sauce before serving.