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  • Writer's pictureSusie Csorsz Brown

Sausage, Potato and Veggies Pan Roast with Green Tahini Sauce

Updated: Apr 6, 2021

I love a good sheet pan dinner. With a small amount of prep, your dinner can be well on the way to being finished without a lot of fuss. Plus, since sheet pan dinners are made in the oven, there isn't a lot of stirring or bother. So this one does have a little bit of extra in that you have to add the different components at different times, but in the meantime you can get the table set, chat with your kids, and maybe check and email or two.

You can definitely make this with other kinds of sausage. We use a local spicy chicken sausage that is very nice with the potatoes and veg. Tailor it to suit your tastes. Also, the Green Tahini Sauce is lovely here as a sauce, but it is pretty darn tasty as a dip with veggies the next day.

Sausage, Potato and Veggies Pan Roast with Green Tahini Sauce

serves 5 - 7


6 - 8 medium Yukon Gold potatoes cut into 1-inch wedges

3 - 4 large sweet potato cut into 1 1/2-inch pieces

1/3 cup extra-virgin olive oil plus more for brushing

1 tsp aleppo pepper

Kosher salt and pepper

1 large head cauliflower, cut into bit-sized florets

1 medium head broccoli, cut into bite-sized florets

16-oz mushrooms, stems trimmed

1 1/2 lbs. spicy chicken sausage cut into 3-inch lengths

Green Tahini sauce

2 garlic cloves crushed

3/4 cup coarsely chopped fresh cilantro

3/4 cup coarsely chopped fresh parsley

1 teaspoon salt

fresh ground pepper, to taste

1 teaspoon ground cumin

1 teaspoon aleppo

1 teaspoon ground fenugreek

2 teaspoons kosher salt plus more

1 cup tahini

1/4 cup fresh lemon juice


Preheat the oven to 425°. On two large rimmed baking sheets (lined with foil, if you like, for easier clean-up), toss all of the potatoes with 1/3 cup of olive oil. Season generously with salt and pepper. Sprinkle with the aleppo pepper. Roast for about 15 minutes, until the potatoes are lightly browned.

Remove the pans from the oven. Add the cauliflower and the broccoli florets, half to each pan. Carefully, toss the veggies with the warm potatoes with a thin spatula, and then spread to an even layer. Return to the oven and roast 15 minutes.

Remove the pans from the oven. Distribute the mushrooms, half to each pan. Distribute the sausage pieces, half to each pan. Return the pans to the oven. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through.

Transfer everything on the baking sheet to a platter. Serve with the Green Tahini Sauce. Enjoy!

For the Green Tahini Sauce

Pulse garlic, cilantro, parsley, cumin, fenugreek, and 1 tsp. salt in a high speed blender or a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray).

With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream.

Do Ahead: Sauce can be made 6 hours ahead. Store tightly covered at room temperature.

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