Maple Tahini Harvest Sheet Pan with Brussels, Butternut & Vegan Sausage

This is about to be your favourite fall dinner, it's savoury, sweet and so cozy! Roasted brussels sprouts, butternut squash or vegan sausage topped with a maple balsamic dressing makes for the perfect dish during the holiday season. Serve it on a bed of quinoa or with some crusty sourdough.

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 6

Ingredients

1 small butternut squash, peeled, seeded and cubed into ½ inch cubes (yield ~3-4 cups uncooked butternut squash)
3 cup Brussels sprouts- cut in half
3 tbsp olive oil
4 vegan sausage links
540 ml chickpeas (1 can)- liquid drained
1/2 tsp asafoetida (hing)
1/2 tsp dried mustard powder
1 tsp paprika powder
1/8 tsp nutmeg
1/2 tsp sage powder
1/4 tsp cinnamon powder
1/2 tsp chilli flakes
2 tbsp balsamic glaze
1/3 cup pecans (between two sheet pans)
1/2 cup goat cheese (between two sheet pans) OR for vegan option use vegan feta
Salt and pepper to taste

Dressing

1/3 cup tahini
1.5 tbsp maple syrup
1 tbsp balsamic glaze
1/3 cup water (up to 1/2 cup)
1 tsp dijon mustard
1/2 tbsp lemon juice
1/2 tbsp finely chopped rosemary or 1 tsp dried rosemary
1 tbsp finely chopped fresh thyme or 1 tsp dried thyme
salt and pepper to taste
Top with optional herbed oil and parsley

Instructions

1
Preheat oven to bake at 425F or on convection 400F. Peel butternut squash and cut it in half. Scoop out all the seeds and cut into small cubes. Add to a large bowl.
2
Wash brussel sprouts, cut off the stems and any loose leaves. Then cut each one in half and add them to the same bowl.
3
Cut the vegan sausages in half (length wise) then chop it in medium size pieces. Add to the butternut squash and brussel sprouts bowl. Then add remainder of ingredients minus the goat cheese and pecans.
4
Toss everything together, then spread it evenly over two large baking sheets (parchment paper lined). Roast in the oven, if using a convection oven then add both baking sheets, if using bake mode then roast one sheet at a time. Roast in the oven for 25 minutes.
5
While roasting, in a small blender add all dressing ingredients and blend until smooth. Once sheet pans are roasted for 25 minutes, remove them from the oven and top each pan with 1/2 of the dressing (1/4 of the dressing per sheet pan). Sprinkle the pecans and goat cheese over both pans. Then place back in the oven for 5-10 mins more until squash is cooked through.
6
Serve with sourdough bread, pita or on a bed of quinoa. Top with more dressing and parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 415.8kcal

% Daily Value *
Total Fat 28.25g44%
Saturated Fat 4.87g25%
Trans Fat 0.01g
Cholesterol 11.12mg4%
Sodium 541.15mg23%
Potassium 596.67mg18%
Total Carbohydrate 32.82g11%
Dietary Fiber 8.89g36%
Sugars 8.61g
Protein 13.7g28%

Vitamin A 324.06 IU
Vitamin C 52.56 mg
Calcium 225.68 mg
Iron 4.27 mg
Vitamin D 0.05 IU
Vitamin E 3.46 IU
Vitamin K 131.71 mcg
Thiamin 0.74 mg
Riboflavin 0.37 mg
Niacin 3.9 mg
Vitamin B6 0.48 mg
Folate 88.78 mcg
Vitamin B12 0.21 mcg
Phosphorus 286.44 mg
Magnesium 76.15 mg
Zinc 2.19 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.