Tres Estrellas Roasted Fennel with Lemon-Garlic Tahini Sauce

This recipe, a tribute to our favorite garden and kitchen philosophy—let the ingredients be the star —is a celebration of health and flavor. The earthy roasted fennel, paired with a zesty tahini drizzle, creates a dish that’s not only satisfying but also a healthy option for an easy side.

Ingredients:

For the fennel:

• 2 fennel bulbs, trimmed and sliced into wedges
• 1 tablespoon olive oil
• Pinch of sea salt
• Freshly ground black pepper

For the tahini sauce:

• ½ cup tahini (well-stirred)
• 1-2 garlic cloves, finely grated or minced
• 2–3 tablespoons fresh lemon juice
• 2–4 tablespoons cold water
• 1 tablespoon extra-virgin olive oil (optional)
• ½ teaspoon ground cumin (optional)
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste

Instructions:

1. Roast the fennel: Preheat oven to 400°F (200°C). Toss fennel wedges with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25–30 minutes, until tender and crispy golden at the edges.
2. Make the tahini sauce: In a bowl, whisk the tahini, garlic, lemon juice, cumin (if using), and salt. Gradually add cold water until the sauce becomes creamy and pourable. Stir in olive oil and herbs if desired.
3. To serve, arrange the roasted fennel on a platter and drizzle generously with tahini sauce. For a beautiful finish, garnish with fennel fronds or fresh herbs.

Buen Provecho!

Learn about Fennel’s nutritional value.