Even as simple as roasted vegetables are I still find them the most satisfying part of autumn meals. Ask me if I love a raw carrot as much as a roasted carrot and I will quite likely not choose raw. Transforming simple ingredients into a beautiful dish is what I love most.

Topped with a simple tahini dressing this makes a perfect side dish to roasted or grilled meats or simply toss on a few cooked lentils or quinoa for a filling vegetarian meal.

Roasted Carrots and Fennel with Tahini Dressing

1 pound multicolored carrots, peeled, stems intact
1 or 2 heads fennel
3 tablespoons olive oil
1 tablespoon honey
sea salt and freshly ground pepper
fresh parsley for garnish

Tahini Dressing
1/3 cup tahini
juice of ½ lemon
1 tablespoon honey
1 garlic clove
1/2 teaspoon sea salt
freshly ground pepper
2 tablespoons water

Direction:
1. Preheat the oven to 450 °F.
2. Slice the carrots horizontally if they are large and if smaller you may leave them whole. Cut the stocks from the fennel, reserving some fronds for garnish. Slice the fennel from the top to the base into ¼ to ½ inch wedges.
3. Place the carrots and fennel on a baking sheet and toss with olive oil. Drizzle the honey over the carrots and fennel, sprinkle with sea salt and pepper and toss. Place in the oven to roast for 10 to 15 minutes, turn and continue to roast for another 10 minutes or until the carrots and fennel begin to brown and caramelize.
4. Combine the tahini, lemon, garlic, sea salt, pepper and water in a high-speed blender until smooth. Drizzle the dressing over the roasted carrots and fennel. Garnish with parsley or fennel fronds.