Recipe Instructions:
Ingredients
1 small bulb fennel, plus fronds for serving
1 bunch rainbow carrots (1¼ lb), halved lengthwise if large
3 small parsnips (about 7 oz total), halved lengthwise or quartered if large
2 medium beets (about 10 oz total, preferably golden), peeled and cut into 8 wedges
3 tablespoons olive oil, divided
1¼ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
1 small clove garlic, finely grated (preferably on a microplane)
½ teaspoon lemon zest plus 2 Tbsp fresh juice (from 1 lemon)
2 tablespoons well-stirred tahini (sesame paste)
⅓ cup loosely packed fresh parsley leaves, finely chopped
2 teaspoons poppy seeds
Directions
Preheat oven to 450°F. Cut the fennel bulb in half, remove its core, and then cut each half into quarters and separate the layers.
Place fennel, carrots, parsnips, and beets on a rimmed baking sheet. Drizzle with 2 tablespoons oil and season with ¾ teaspoon salt and the pepper. Toss to coat and then spread in an even layer. Roast until tender when pierced with a fork and golden brown in spots, 25 to 30 minutes.
Meanwhile, stir garlic and ¼ teaspoon salt in a small bowl, and then mash with a fork until a paste forms. Add lemon zest and juice, tahini, and remaining 1 tablespoon oil, whisking until smooth. Stir in parsley, poppy seeds, and remaining ¼ teaspoon salt. Stir in 1 to 2 tablespoons warm water until dressing reaches desired pourable consistency.
Drizzle half of the dressing over roasted vegetables, and then serve remaining dressing alongside. Top with fennel fronds.
