Ingredients
Units
Scale
- 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!