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.
Servings: 6 servings
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