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This Vegan Sausage Sweet Potato Brussels Sprout Sheet Pan is an easy, flavour-packed dinner perfect for busy weeknights. Made with savoury vegan sausages, caramelised sweet potatoes, crispy roasted Brussels sprouts and sweet, golden red onion, everything is cooked together on one pan and finished with a creamy, spicy maple tahini dressing. It’s a hearty, comforting vegan sheet pan dinner that combines sweet, savoury and spicy flavours in every bite!
Why you’ll love this sheet pan dinner…
- Easy one-pan dinner: Everything roasts together on one sheet pan, making preparation simple and cleanup minimal.
- Packed with flavour: Sweet caramelised sweet potatoes, crispy Brussels sprouts and savoury vegan sausages make the perfect combination.
- The dressing is everything: Creamy tahini, sweet maple syrup and a little spice come together in a delicious dressing that takes this meal to the next level.
- Hearty and satisfying: Packed with vegetables and plant-based protein, this vegan sausage sheet pan dinner is filling and comforting.
- Perfect for meal prep: Make a batch ahead of time and enjoy leftovers for easy lunches or dinners throughout the week.
- Naturally vegan: A delicious plant-based meal that’s full of flavour without compromising on comfort.
Ingredients for this fall harvest sheet pan dinner
- Vegan sausages: Add savoury flavour, plant-based protein and make the sheet pan meal hearty and satisfying.
- Sweet potatoes: Become beautifully caramelised and tender when roasted, adding natural sweetness.
- Brussels sprouts: Their slightly earthy flavour balances the sweetness of the other vegetables.
- Red onion: Adds sweetness and depth as it softens and caramelises in the oven.
- Dried thyme: Brings an earthy, aromatic flavour that pairs beautifully with the roasted vegetables.
- Paprika: Adds warmth, colour and a subtle smoky flavour.
- Olive oil: Helps the vegetables roast evenly and develop those delicious golden edges.
- Salt and black pepper: Bring all the flavours together and enhance the natural sweetness of the vegetables.
- Tahini: Creates a creamy, rich base with a lovely nutty flavour.
- Pure maple syrup: Adds natural sweetness that balances the savoury and spicy ingredients.
- Sriracha: Brings a kick of heat and a little tanginess to the dressing.
- Fresh garlic: Adds a punchy, savoury flavour that makes the dressing extra delicious.
- Water: Helps thin the tahini into a smooth, creamy, drizzle-able dressing.
The magic is in the combination: The sweet roasted vegetables, savoury vegan sausages and creamy, spicy-sweet maple tahini dressing create the perfect balance of flavours in every bite.
Let’s get roasting…
Start by preparing your vegetables for this delicious vegan sausage sheet pan dinner. Remove the outer leaves from the Brussels sprouts, trim the ends and cut them in half. Peel the sweet potatoes and cut them into medium-sized chunks, then slice the red onion into quarters.
Add the Brussels sprouts, sweet potatoes and red onion to a large sheet pan. Drizzle generously with olive oil and season with salt, black pepper, ground paprika and dried thyme. Toss everything together until the vegetables are beautifully coated in the oil and seasonings. Cut the vegan sausages into quarters and scatter them over the vegetables, finishing with a little extra drizzle of olive oil.
Roast in a preheated oven for 20 minutes, allowing the vegetables to start softening and developing those delicious golden edges. Remove the tray and give everything a good mix. If the Brussels sprouts are browning too quickly, simply move some of the sweet potato chunks over them to protect them from burning. Return the tray to the oven for another 20 minutes, until the sweet potatoes are tender, the Brussels sprouts are golden and slightly crispy, and the vegan sausages are nicely roasted. The result is a beautifully caramelised, hearty vegan sheet pan dinner, ready to be finished with a generous drizzle of creamy, spicy maple tahini dressing!
All about the maple tahini dressing…
Honestly, this dressing might just be the best part of the whole dish! It’s creamy, nutty, slightly sweet and has just the right amount of heat from the sriracha. The combination of tahini, pure maple syrup, fresh garlic and a little spice creates the most delicious balance of flavours, making it the perfect finishing touch for the roasted vegetables and vegan sausages.
The best part? It’s incredibly quick and easy to make! Simply add the tahini, pure maple syrup, sriracha, freshly grated garlic, salt and black pepper to a small jar. Add a splash of water and whisk everything together until smooth, creamy and pourable. Add a little more water if needed to reach your desired consistency. Give it a taste and adjust the sriracha or maple syrup depending on how spicy or sweet you like it.
Once your sheet pan vegetables and vegan sausages are beautifully roasted, drizzle that gorgeous maple tahini dressing generously all over the top. It brings everything together with a creamy, sweet and spicy finish that makes every bite so delicious!
Tried this recipe?
And if you loved this vegan recipe, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡
If you try this fall harvest sheet pan dinner, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.
More dinners perfect for fall…
- One-Pot Pumpkin Mac and Cheese
- Sheet Pan Pecan Crusted Chik’n
- Chipotle Maple Parsnip Tostada Stacks
- Tandoori Tofu Pumpkin Pizza with White Cheese Sauce
Ingredients
- 4–5 tbsp olive oil
- 8 vegan sausages
- 2 medium sweet potatoes
- 1–2 medium red onions
- 500g Brussels sprouts
- 1 tsp dried thyme
- 1 tsp ground paprika
- salt and black peppere
Maple Tahini Dressing
- 1/2 cup tahini
- 1 tbsp maple syrup
- 1/3 cup water
- 1/4 cup sriracha
- 3–4 grated garlic cloves
- salt and black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Remove the outer leaves from the Brussels sprouts, trim the ends and cut them in half.
- Peel the sweet potatoes and cut into medium-sized chunks. Cut the red onion into quarters.
- Add the Brussels sprouts, sweet potatoes and red onion to a large sheet pan. Drizzle with olive oil and season with dried thyme, paprika, salt and black pepper. Toss until evenly coated.
- Cut the vegan sausages into quarters and arrange them on top of the vegetables. Drizzle with a little extra olive oil.
- Roast for 20 minutes. Remove from the oven and toss everything together. If the Brussels sprouts are browning too quickly, move some sweet potato chunks over them to prevent burning.
- Return to the oven and roast for another 20 minutes, until the vegetables are tender and golden and the vegan sausages are nicely roasted.
- Meanwhile, prepare the dressing. Add the tahini, maple syrup, sriracha, grated garlic, salt, black pepper and water to a jar. Whisk until smooth and creamy. Add more water if needed to reach a drizzle-able consistency.
- Remove the sheet pan from the oven and generously drizzle with the spicy maple tahini dressing. Serve warm and enjoy!
