Adapted from 177Milkstreet.com

⅓ cup extra-virgin olive oil
2 tablespoons tahini
1½ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 tablespoon grated lemon zest, plus 2 tablespoons
lemon juice
Kosher salt and ground black pepper
Full share Veggie Box fennel bulbs, trimmed, halved
lengthwise and cut into 1-inch wedges
Full share Veggie Box onions, sliced into ½-inch
rounds (don't separate the layers after slicing the
onion, try to keep the rounds mostly intact. )
Optional: 1 cup lightly packed fresh mint, chopped, and/or fresh fennel fronds, chopped (hold off adding
until ready to serve).

2 tablespoons tahini 1 ½ teaspoons ground cumin 1 teaspoon paprika 1 teaspoon ground coriander 1 tablespoon grated lemon zest, plus 2 tablespoons

Heat the oven to 450°F with a rack in the middle
position. In a 9-by-13-inch baking pan, 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. 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 herb garnish over the top
and serve.