Roasted Fall Veggies with Tahini Sauce

1: Preheat the oven to 425°F.

2: Cube the sweet potatoes (option to peel) and slice the brussels sprouts in half.

3: Slice the bell peppers into strips and thinly slice the red onion.

4: In a bowl, combine the veggies and toss with olive or avocado oil, garlic powder, Italian seasonings, salt, and pepper.

5: Spread the veggies on a sheet pan and roast in the oven for 30-40 minutes, stirring once halfway through.

6: For the tahini sauce, blend all sauce ingredients (tahini, water, olive oil, apple cider vinegar, maple syrup, garlic, salt, pepper, and sriracha) until smooth.

7: Store the tahini sauce in an airtight container in the refrigerator for up to 7 days.