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To make this dish, gather these fall veggies: - 2 medium sweet potatoes, peeled and cubed - 1 large beet, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red onion, cut into wedges - 2 carrots, sliced These vegetables bring color and flavor to your meal. Sweet potatoes add a creamy texture. Beets give a slight earthiness. Brussels sprouts and red onion add a nice crunch. Carrots add a hint of sweetness. For the tahini drizzle, you will need: - ¼ cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup - 2 tablespoons water (adjust as necessary) Tahini is a nutty paste made from sesame seeds. It adds richness to the dish. Lemon juice brings a fresh taste. Maple syrup gives it a touch of sweetness. Water helps to thin the sauce for easy drizzling. For seasoning and to enhance the flavors, use: - 3 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish Olive oil helps the veggies roast nicely. Smoked paprika adds a warm, smoky flavor. Salt and pepper bring all the tastes together. Fresh parsley gives a bright finish and makes the dish look pretty. First, gather your fall veggies. You will need sweet potatoes, beets, Brussels sprouts, red onion, and carrots. Start by peeling the sweet potatoes and beets. Then, cube them into bite-sized pieces. Halve the Brussels sprouts and cut the red onion into wedges. Slice the carrots. Place all the chopped veggies into a large mixing bowl. Next, drizzle the veggies with olive oil. Use three tablespoons for a nice coating. Add one teaspoon of smoked paprika, plus salt and pepper to taste. Toss everything well. This ensures the spices and oil cover every piece of vegetable. Now, it's time to roast! Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup. Spread the veggie mixture in a single layer on the pan. This helps them cook evenly. Roast the veggies in the oven for 25-30 minutes. Halfway through, give them a good stir. This helps them caramelize and cook evenly. You want the veggies to be tender with a nice golden color. While the veggies roast, prepare the tahini drizzle. In a small bowl, whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, and 1 tablespoon of maple syrup. Add 2 tablespoons of water to help thin it out. If it's too thick, add more water until it’s pourable. Finally, season with a pinch of salt. Once the veggies are done roasting, take them out of the oven. Let them cool slightly before drizzling the tahini sauce over the top. Toss gently to mix everything together. For a touch of color, sprinkle fresh parsley on top before serving. Enjoy your delicious sheet-pan fall veggies! Cut all your veggies into similar sizes. This helps them cook at the same rate. For sweet potatoes and beets, aim for 1-inch cubes. For Brussels sprouts, cut them in half. Slice the carrots into rounds, about ½ inch thick. The red onion can be cut into wedges. This way, everything roasts nicely and gets tender. Set your oven to 425°F (220°C) for high heat. This helps the veggies caramelize well. Spread the veggies out on the sheet pan in one layer. If they are too close, they will steam instead of roast. Stir them halfway through cooking. This ensures they brown evenly and do not stick. To make the tahini drizzle just right, mix tahini with lemon juice, maple syrup, and water. Start with 2 tablespoons of water. If it seems too thick, add more water a little at a time. You want it pourable but not runny. Taste it and add a pinch of salt for flavor. Adjust until you love the taste. {{image_2}} You can swap in many veggies for this dish. Try using butternut squash for sweetness. Cauliflower adds a nice crunch. Zucchini works well too; just cut it thick. You can also add parsnips for a unique flavor. Mixing colors makes the dish even more appealing. Want to spice up your tahini drizzle? Add garlic for a bold taste. A pinch of cayenne can give it heat. You might try adding herbs like dill or cilantro. For a nutty twist, mix in some ground sesame seeds. Each tweak offers a new flavor to discover. Serve the veggies hot right from the pan. Pair them with quinoa for protein. A side of roasted chicken adds heartiness. You can also serve them on a bed of greens. A sprinkle of feta cheese gives a salty contrast. These options create a balanced meal. After enjoying the sheet-pan fall veggies, you may have some leftovers. To store them, let the veggies cool down first. Then, place them in an airtight container. Make sure the container is clean and dry. Store it in the fridge. Your leftovers will stay fresh for up to 3 days. When you're ready to eat the leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes. This will help them warm up and regain some crispness. You can also use a microwave if you’re in a hurry. Heat them for 1-2 minutes until warm. If you want to save the veggies for later, you can freeze them. First, let the cooked veggies cool completely. Then, spread them on a baking sheet in a single layer. Freeze them for about 1-2 hours. Once frozen, transfer them to a freezer bag. Remove as much air as possible. You can store them in the freezer for up to 3 months. When you’re ready to eat, simply thaw them overnight in the fridge before reheating. Yes, you can use other oils for roasting. I often use avocado oil or canola oil. Both oils have a high smoke point and work well at high heat. They can add a different flavor too. Olive oil is great, but it can burn if the heat is too high. Just remember to pick an oil you like. Tahini gives the drizzle a creamy texture and nutty flavor. It’s not the only option, though. You can swap it for almond butter or cashew butter for a different taste. If you want a lighter drizzle, mix yogurt or a nut-free spread with lemon juice. The key is to have something smooth and tasty. This dish is already vegan when you use maple syrup in the tahini drizzle. Just make sure all your ingredients are plant-based. Double-check the olive oil and veggies as well. They are naturally vegan, so you’re good there! Enjoy this dish without any animal products. This blog post shared a simple way to enjoy fall vegetables. You learned the right ingredients, like seasonal veggies and tahini drizzle. We covered how to prepare, roast, and make the drizzle. You also got tips for cutting and cooking, along with ways to adjust flavors. Consider variations to mix things up and storage tips for leftovers. Embrace these methods to make a tasty, healthy dish. Try it and enjoy fresh flavors!

Sheet-Pan Fall Veggies with Tahini Drizzle

Elevate your autumn meals with this delicious sheet-pan fall veggies with tahini drizzle recipe! Packed with sweet potatoes, beets, Brussels sprouts, and more, this dish is not only colorful but also bursting with flavor. The creamy tahini drizzle adds a delightful twist, making it perfect for any gathering. Click through to explore this easy recipe and bring warmth to your table this season!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 large beet, peeled and cubed

1 cup Brussels sprouts, halved

1 red onion, cut into wedges

2 carrots, sliced

3 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

2 tablespoons water (adjust as necessary)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the cubed sweet potatoes, beets, Brussels sprouts, red onion, and carrots.

      Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss well to ensure all the veggies are evenly coated.

        Spread the vegetable mixture in a single layer on a sheet pan lined with parchment paper.

          Roast in the preheated oven for 25-30 minutes or until the veggies are tender and slightly caramelized, stirring halfway through.

            While the veggies are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, maple syrup, and water in a small bowl. Adjust the consistency with more water if needed to make it pourable, and season with a pinch of salt.

              Once the veggies are done, remove them from the oven and let them cool slightly.

                Drizzle the tahini sauce generously over the roasted vegetables and toss gently to combine.

                  Transfer to a serving dish and sprinkle with fresh parsley for a pop of color.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4