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Small white plates filled with individual servings of oven-roasted Brussels sprouts and sweet potato cubes drizzled with tahini and chopped parsley.
4.82 from 16 votes

Roasted Brussels Sprouts and Sweet Potatoes with Tahini Sauce

Delicious Roasted Brussels Sprouts and Sweet Potatoes cooked until perfectly crispy and caramelized on the outside and tender on the inside. Easy to prepare and ready in just over 30 minutes, serve this deliciously flavorful autumn side dish for friends, family, and drizzled creamy tahini sauce. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings
Calories: 217kcal


For the Vegetables

  • 1/2 pound Brussels Sprouts halved
  • 2 sweet potatoes diced into small 1-inch cubes
  • 1 tbsp olive oil
  • salt + black pepper to season
  • Fresh parsley to garnish

For the Tahini Sauce

  • 2 cloves garlic minced
  • 1/2 cup tahini (sesame paste)
  • 3 tbsp fresh parsley minced
  • 1 tbsp olive oil
  • Juice from 1/2 a large lemon
  • Water to thin if needed
  • salt to taste


  • Preheat oven to 400 degrees F.
  • Arrange the vegetables on a large baking sheet or sheet pan (lined with parchment paper for easy cleanup), trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Drizzle with olive oil and salt; toss to coat. Roast the vegetables for approximately 20-25 minutes, or until golden brown and fully cooked.
  • As the Brussels sprouts and sweet potatoes cook, prepare the tahini sauce by whisking together all the ingredients in a medium bowl. Season with salt to taste and add water as needed to reach desired consistency.
  • Remove the vegetables from the oven and drizzle (or dip) with the lemon tahini sauce. Garnish with additional salt, pepper, and chopped fresh parsley, if desired.


  • This recipe is vegan, dairy-free, gluten-free.
  • If preferred, skin the tahini sauce and drizzle with balsamic vinegar, and top with crumbled feta cheese. For a sweeter holiday side dish, drizzle with maple syrup and add toasted pecans.
  • Recipe originally published in October 2017.


Calories: 217kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 455mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8786IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 2mg
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