Name: Sheet Pan Roasted Veggies & Chicken Sausage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 package chicken sausage (4-5 links), cut into about 1 in slices; 16 oz brussels sprouts, cut into halves or fourths (depending on size); 2 small (or one large) Japanese sweet potato, cut into chunks; 1 yellow onion, cut into chunks; 2 tbsp avocado oil; salt & pepper to taste; ¾ cup runny tahini; 1 cup water; juice of 2 lemons; 1 heaping tbsp harissa paste; 2 garlic cloves; 3 tbsp apple cider vinegar; ½ tsp smoked paprika; ½ tsp black pepper; ½ tsp salt

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Authorgoodnesswithg

Yields4 Servings

Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients

1 package chicken sausage (4-5 links), cut into about 1 in slicesI use Bilinski's brand

16 oz brussels sprouts, cut into halves or fourths (depending on size)

2 small (or one large) Japanese sweet potato, cut into chunks

1 yellow onion, cut into chunks

2 tbsp avocado oil

salt & pepper to taste

Harissa Tahini Sauce

¾ cup runny tahini

1 cup water

juice of 2 lemons

1 heaping tbsp harissa paste

2 garlic cloves

3 tbsp apple cider vinegar

½ tsp smoked paprika

½ tsp black pepper

½ tsp salt

Directions

Preheat oven to 425 degrees.

Add chicken sausage, Brussels sprouts, sweet potatoes and onions to a metal sheet pan with avocado oil, salt and pepper. Mix to coat well.

Place in the oven for 25 minutes. Toss and roast for another 15, or until golden.

While roasting, make the Harissa Tahini Sauce.

Add all of the ingredients to a high speed blender or food processor. Blend until smooth and creamy. Store in an air-tight container in the fridge.

*Note* this makes plenty extra.

Transfer to plates, and top with Harissa Tahini Sauce.

Enjoy!

Ingredients

1 package chicken sausage (4-5 links), cut into about 1 in slicesI use Bilinski's brand

16 oz brussels sprouts, cut into halves or fourths (depending on size)

2 small (or one large) Japanese sweet potato, cut into chunks

1 yellow onion, cut into chunks

2 tbsp avocado oil

salt & pepper to taste

Harissa Tahini Sauce

¾ cup runny tahini

1 cup water

juice of 2 lemons

1 heaping tbsp harissa paste

2 garlic cloves

3 tbsp apple cider vinegar

½ tsp smoked paprika

½ tsp black pepper

½ tsp salt

Directions

Preheat oven to 425 degrees.

Add chicken sausage, Brussels sprouts, sweet potatoes and onions to a metal sheet pan with avocado oil, salt and pepper. Mix to coat well.

Place in the oven for 25 minutes. Toss and roast for another 15, or until golden.

While roasting, make the Harissa Tahini Sauce.

Add all of the ingredients to a high speed blender or food processor. Blend until smooth and creamy. Store in an air-tight container in the fridge.

*Note* this makes plenty extra.

Transfer to plates, and top with Harissa Tahini Sauce.

Enjoy!

Sheet Pan Roasted Veggies & Chicken Sausage

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Sheet Pan Roasted Veggies & Chicken Sausage

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