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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
Ingredients
-
⅓
cup extra-virgin olive oil
-
2
tablespoons tahini
Directions
-
01Heat the oven to 450°F with a rack in the middle position. In a 9-by-13-inch baking dish, stir together the oil, tahini, cumin, paprika, coriander, cinnamon, lemon juice, 1 teaspoon salt, 2 teaspoons pepper and ½ cup water. Add the fennel and onions; toss until well coated, then distribute in an even layer, making sure the onions are evenly dispersed amongst the fennel wedges. Cover tightly with foil and bake for 1 hour.
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