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 I am sharing here how to achieve the best-roasted fennel recipe ever.
When was the last time that you ate fennel? This recipe is a great way to reconnect with this underrated vegetable.
Why you need to add this recipe to your favorites ?
- Balanced + seasonal. Roasted vegetables are a staple in my kitchen, and this recipe is a great way to add more variety while cooking with the seasons.
- Perfectly roasted texture. Roasting fennel transforms it from crisp to tender, caramelized, and comforting, making it one of the best ways to enjoy this vegetable.
- Coconut oil. Coconut oil adds a subtle tropical note in this recipe that pairs beautifully with fennel. Not a fan? Olive oil works just as well and cooks it to perfection.
- Creamy tahini finish. Tahini adds richness and creaminess while boosting the dish with healthy fats, making this simple roasted fennel recipe both nourishing and satisfying.
How to cut it and to cook it?
- Remove the hard core from the center of the two fennel bulbs.
- Slice the fennel thinly using a sharp knife or a mandolin for even cooking.
- Spread the sliced fennel on a lined baking sheet in a single layer.
- Brush lightly with coconut oil (or olive oil) and add your spices.
- Roast in a preheated oven for 15–20 minutes, until tender and lightly golden.
- Serve immediately, once the fennel is soft and beautifully caramelized.
That’s it — simple, flavorful, and perfectly roasted every time ✨
How to re-use the hard centers?
I always keep the fennel cores for the next day and juice them with celery and green apples using a slow juicer. It makes a fresh, lightly anise-flavored juice and is a great way to reduce food waste. Nothing is lost. Everything is used !
Did you say avocado toast ?
Yes, avocado toast.
When I cook roasted fennel, I love using it as a topping for my avocado toast. I simply spread mashed avocado over a slice of toasted sourdough bread, then add freshly ground black pepper and a pinch of gomasio or salt. I finish by topping the toast with this warm roasted fennel recipe, a sprinkle of chili flakes, and a few fresh coriander leaves. Simple, nourishing, and absolutely delicious.
It is absolutely addictive and packed with the good ingredients.
What about making it special?
When I have friends over and want to elevate things a little, I pair my roasted fennel recipe with a delicate pear carpaccio. This roasted fennel and pear carpaccio is always a winner: the freshness of the raw pear, the subtle coconut oil notes, and the caramelized fennel create a beautiful balance of flavors and textures. Simple, elegant, and surprisingly impressive.
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 not only delicious but also packed with benefits.
It is naturally rich in fiber, which supports digestion and gut health, and contains antioxidants that help fight inflammation. Fennel is also known for its digestive and soothing properties, making it especially gentle on the stomach. When roasted, it becomes easier to digest while developing a naturally sweet, caramelized flavor. A perfect example of how healthy ingredients can be both nourishing and deeply satisfying.
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 and great for digestive system !
– 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 and 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 and freshly ground pepper to taste
ROASTED FENNEL AND PEAR CARPACCIO for 4 portions
- 2 pears
- Few chili flakes and coriander leaves
- Gomasio, Himalayan salt and freshly ground pepper to taste
Instructions
ROASTED FENNEL
- Preheat oven to 185C (fan).
- Cut the fennel bulbs in half and 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 (or olive 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.
