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Slow-Roasted Fennel and Red Onions with Tahini and Spices

Slow-Roasted Fennel and Red Onions with Tahini and Spices

By Rose HattabaughNovember 24, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    1¾ hours
  • Active time plus cooling
    15 minutes active

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).

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.

Ingredients
  • ⅓

    cup extra-virgin olive oil

  • 2

    tablespoons tahini

  • 1 ½

    teaspoons ground cumin

  • 1

    teaspoon hot paprika OR 1¾ teaspoons sweet paprika, plus ¼ teaspoon cayenne pepper

  • 1

    teaspoon ground coriander

  • ½

    teaspoon ground cinnamon

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 2

    large fennel bulbs, trimmed, halved lengthwise and cut into 1-inch wedges

  • 2

    medium red onions, sliced into ½-inch rounds

  • 1

    cup lightly packed fresh mint, chopped

Step 1

Heat 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.

Step 2

Uncover and bake until the liquid has cooked off and the vegetables are browned and very tender, about another 15 minutes. Cool on a wire rack for about 15 minutes.

Sprinkle the lemon zest and mint over the top and serve.

Step 3

Chopped fennel fronds