Slow-Roasted Fennel and Red Onions with Tahini and Spices | Christopher Kimball’s Milk Street

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Milk Street Recipe

Slow-Roasted Fennel and Red Onions with Tahini and Spices

1¾ hours 15 minutes active

Slow-Roasted Fennel and Red Onions with Tahini and Spices

Slow-roasting fennel and onions is one of the best ways to coax out their inherent sweetness. We start them in a covered baking dish, mixed with olive oil, tahini and seasonings, as well as water that creates steam to help them tenderize. They finish roasting uncovered to cook off any remaining moisture and develop deep, rich, flavorful caramelization. The vegetables are delicious warm or even at room temperature (but hold off adding the mint until ready to serve).

4 to 6

Servings

Tip

Don’t separate the layers after slicing the onion. It’s fine if a few rings separate, but try to keep the rounds mostly intact. Also, be sure to cover the baking dish tightly with foil to prevent steam from escaping too quickly.

1¾ hours

15 minutes active

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