The Best Roasted Fennel Recipe With Tahini
This roasted fennel recipe with Tahini is savory, slightly licorice and so sweet in taste. And, it is very easy to cook. So for me, it is the best-roasted fennel recipe ever. I make roasted vegetables again and again and I love to play with the seasons. But as you probably know, variety is key for a balanced diet and I like to say “let’s eat a bit of everything”.
When was the last time that you ate fennel? This recipe is a great way to reconnect with this underrated vegetable.
I fell in love with fennel only recently. And I am totally addicted to this roasted fennel recipe as it’s one of the best ways to intensify its flavors and make it sweeter.
The coconut oil adds a delicate tropical touch to the dish and the result is absolutely delicious. If coconut oil is not your thing, olive oil is another way to cook it to perfection.
Finally, the Tahini makes it really creamy and healthy.
How to cut it and to cook it?
First of all, I remove the hard center of my 2 fennels. Then my favorite way to make it is to slice my fennel bulbs thinly using a sharp knife or a mandolin. I place it on a lined baking sheet, brush it with coconut oil, add the spices and cook it in the oven for 15 to 20 minutes or until brownish. That’s it.
How to re-use the hard centers?
I will keep them for the next day and juice them with celery and green apples, using a slow juicer. Nothing is lost!
Did you say avocado toast ?
When I cook roasted fennel, I love to use it on top of my avocado toast.
I simply butter a slice of toasted sourdough bread with avocado, then I add fresh ground pepper and Gomasio or salt. Finally, I top my toast with some delicious roasted fennel, some chili flakes, and fresh coriander leaves.
It is absolutely addictive and packed with the good ingredients.
What about making it special?
If I have friends over and I want to make it fancy, I combine my delicious roasted fennel with a pear carpaccio. This roasted fennel and pear carpaccio is always a winner combining the raw pear, the coconut oil touch, and the caramelized fennel.
This appetizer or side dish will amaze everybody and it is packed with vitamins. Enjoy inviting friends over? Then try out my veggie toast apero (no bread, only vitamins, and still so savory).
Benefits of fennel
Fennel is well known to help with digestion. So I am always keen to add fennel into my diet after or during a festive period (Christmas or Ramadan). It will help to stimulate your digestive system so your food can be properly metabolized. For more digestive benefits, you can add roasted fennel seeds on top of your roasted fennel.
I found out recently that fennel is great for tissue repair and collagen synthesis. Because it is a good source of vitamins A and C, it helps collagen production. That’s fantastic news.
This roasted fennel recipe contains as well Tahini, a great anti-oxidants, anti-inflammatory, and apparently a great anti-aging.
Tip about the pear carpaccio
To avoid your carpaccio from browning, slice the pears at the very last minute before serving.
Finally, if you use a mandolin you will be able to make thin slices of pears which is fabulous to melt in the mouth.
Healthy roasted fennel and…
Sweet, flavorful, easy & great for digestive system !
If you make it
If you make the roasted fennel and pear carpaccio, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
THE BEST ROASTED FENNEL RECIPE WITH TAHINI
Ingredients
ROASTED FENNEL for 4 portions
- 2 medium fennel bulbs, (550 gr approx.)
- 2 tbsp coconut oil, (or olive oil if you prefer)
- 1 tsp paprika (regular or smoked)
- Gomasio, Himalayan salt & freshly ground pepper to taste
- 2 tbsp Tahini
1 AVOCADO TOAST (using only 1/4 of the roasted fennel recipe)
- 1 slice of sourdough bread
- 1/2 ripe avocado
- Few coriander leaves
- 1 tsp pumpkin seeds
- ½ tsp chili flakes
- Gomasio, Himalayan salt & freshly ground pepper to taste
ROASTED FENNEL AND PEAR CARPACCIO for 4 portions
- 2 pears
- Few chili flakes and coriander leaves
- Gomasio, Himalayan salt & freshly ground pepper to taste
Instructions
ROASTED FENNEL
- Preheat the oven 185C (fan).
- Cut the fennel bulbs in half, remove the hard center. Shred the fennel thinly, using a knife or a mandoline.
- Place into a lined baking sheet and brush the fennel with coconut oil. Add salt, pepper and paprika to taste.
- Cook in the oven for 15 to 20 min or until slightly brown.
- Once the fennel is roasted, place it into a bowl. Add 2 Tbsp of Tahini to it and mix well. Use it as a side dish, with avocado toast, or with pear carpaccio.
AVOCADO TOAST
- Cut your avocado into halve (keep the other halve with the seed in the fridge).
- Toast a slice of bread, butter the toasted bread with avocado, and add Gomasio (or salt) and fresh ground pepper. Top it with some roasted fennel. Add pumpkin seeds, coriander, and chili flakes if needed.
- Place any leftover roasted fennel in an airtight container and keep in the fridge for 2 days. Use it for salad bowl.
ROASTED FENNEL AND PEAR CARPACCIO
- Use a mandoline (or sharp knife) to slice 2 pears into tiny slices for the carpaccio. Arrange the slices in 4 plates and add some roasted fennel (warm or cold) on top of each, coriander leaves, and chili flakes.
- Serve immediately (to prevent pears from browning) with roasted fennel on top.
