Roasted Potatoes, Artichokes, and Fennel with Creamy Roasted Garlic Tahini Dressing and Spiced Chickpeas

This Roasted Potatoes, Artichokes, and Fennel dish, paired with a creamy Roasted Garlic Tahini Dressing and crispy Spiced Chickpeas, is the perfect balance of cozy, comforting, hearty yet light, and healthy. It features a golden-brown caramelized flavor on the soft winter vegetables, a creamy, nutty, garlicky tahini sauce, and a burst of crunch and spice from the protein and fiber-filled chickpeas.

We all have a vegetable (maybe several) that we don’t like, but I beg you to try it just once more, this time roasted. In my opinion, roasting vegetables gives them a wonderful texture, develops beautiful color and caramelization goodness, and can even make their flavors more delicious. I, for one, hate licorice, which means I normally wouldn’t gravitate toward fennel, but I find when it’s roasted, it’s sweet, milder in the licorice flavor, and pairs so well with many other ingredients to really enhance a dish. This led me to create a beautiful vegetable trio of potatoes, fennel, and artichokes, as they not only complement each other well but also bring a distinct flavor and texture to this dish, yet are extra delicious when roasted.

The dressing for these vegetables to be roasted in was kept simple – Mediterranean cooking at its finest, simplicity. I used good extra virgin olive oil, herbs that would stand up to the intensity of heat like dried oregano and thyme, a bit of kick from the chili flakes, and a bit of lemon to bring some much-needed freshness. The combination of all these ingredients gave the vegetables a subtly beautiful flavor while still letting the actual flavor of the vegetables shine.

And now, a moment for one of the easiest yet most delicious recipes I hope you end up making in the near future. Tahini being the base of this sauce makes it deliciously creamy and nutty with a beautiful flavor. You can make so many variations of a tahini dressing, but a classic is roasted garlic—simply blending in or mashing the soft, sweet roasted garlic cloves into the sauce for a strong, robust, aromatic flavor that goes well with just about any dish, especially hearty roasted vegetables.

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Roasted Potatoes, Artichokes, and Fennel with Creamy Roasted Garlic Tahini Dressing and Spiced Chickpeas


Ingredients

Units Scale

Roasted Garlic:

  • 1 head of garlic
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt

Tahini Dressing:

  • 1/2 cup tahini
  • 1/2 cup water
  • 3 roasted garlic cloves, mashed
  • 1/2 lemon, juiced
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 teaspoons honey

Roasted Vegetables:

  • 56 medium-sized gold potatoes, quartered or cut in half then thirds
  • 114oz can whole artichoke hearts, drained, rinsed, and halved
  • 2 large fennel bulbs, cut in half then large thirds
  • 12 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili flakes
  • 45 sprigs of thyme, stems removed
  • 1/2 teaspoon dried oregano
  • 1/2 lemon, juiced
  • Splash of water

Baked Spiced Chickpeas


Instructions

Roast the Garlic:

  1. Preheat the oven to 400°F (200°C).
  2. Cut off the top of the head of garlic, exposing the cloves.
  3. Place the garlic head on a piece of foil, drizzle with olive oil, and sprinkle with salt.
  4. Wrap the garlic in foil and bake for about 40-45 minutes, or until the cloves are golden and soft. Allow it to cool before removing the roasted garlic cloves from the head

Prepare the Tahini Dressing:

  1. In a jar, combine tahini, water, mashed roasted garlic cloves, lemon juice, white balsamic vinegar, salt, black pepper, and honey.
  2. Shake until the dressing is smooth and well combined. Adjust the seasoning to taste. For ease add everything to a blender and blend until smooth.

Roast the Vegetables:

  1. In a large baking dish or tray, 9×13 or larger, toss quartered gold potatoes, halved artichoke hearts, and sliced fennel with olive oil, kosher salt, chili flakes, thyme, dried oregano, lemon juice, and a splash of water.
  2. Spread the seasoned vegetables in a single layer making sure there’s space between everything to allow for roasted and caramelization
  3. Roast in the preheated oven for about 35-40 minutes or until the vegetables are golden brown and tender, stirring halfway through for even cooking.

Assemble:

  1. Arrange the roasted vegetables on a serving platter.
  2. Drizzle the creamy roasted garlic tahini dressing over the vegetables and generously sprinkle the baked spiced chickpeas. Enjoy!

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