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Roasted Root Vegetables with Sausage & Tahini Sauce

A flavourful sheet pan dinner with hearty root vegetables, Italian sausage and a zesty tahini sauce.

Course Main Course
Servings 4 servings
Author Meghan Livingstone


  • 2 small-medium potatoes (white, sweet potato, or mix of both)
  • 2 medium carrots
  • 1 beet
  • 1 turnip
  • 1-2 cups Brussel's sprouts
  • ~2 tbsp olive oil
  • 1 tbsp dried rosemary (other herbs that work great include fennel and thyme)
  • 1/2 tsp each salt and pepper
  • 4-5 Italian sausages (mild or spicy!)

For Tahini Sauce

  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 3-4 tbsp water


  1. Preheat oven to 400F.

  2. Chop up your vegetables and toss with olive oil and seasonings. Add to large baking sheet and roast in oven for about 40 minutes, or until browned, tossing part way through.

  3. While veggies are roasting, cook up your sausages in a pan on stove top. Once fully cooked, slice them, and add them back into your pan.

  4. When veggies are done, add them to your pan with the sausages and mix to combine together.

To Make Tahini Sauce

  1. In small bowl, add all tahini sauce ingredients: tahini, lemon juice, salt, garlic, and water. Whisk thoroughly, until there are no clumps. Add more water as needed to aid mixing. Sauce should be creamy, not too thick or pasty, and not to thin or watery.

  2. Serve meal with a drizzle of tahini on top!