Articles & Recipes

Green beans with Roasted Fennel and Tahini

Ashley Sperber - Friday, October 07, 2016

This recipe is full of flavor and nutrition, but most importantly short on time.  Green beans can have a rather earthy flavor, so instead of dousing this dish in layers of sauce, I decided to celebrate the bright green flavors with the nuance of fennel and sesame.  

The unique color of the these green beans is actually because they're not "green" beans at all-- they're purple beans! I got them at the farmer's market at the tail end of the summer. When they are cooked they turn green.  It is important to incorporate as many colors of the rainbow as possible into our diets.  Each color helps to support a corresponding function of our organs.  Purple specifically assists with mineral absorption and has plenty of antioxidants!

The tahini sauce is boasting with calcium from the sesame seeds, so don't hesitate to double up on the suggested serving size and store it for yummy salad or sandwich dressing!

servings: 4-6 
cook time: 20 minutes

  • 1lb green beans, trimmed

  • 1 tablespoon olive or avocado oil

  • 1 fennel bulb

  • sea salt and pepper to taste

tahini sauce:

  • 1/4 cup tahini paste

  • 1 lemon

  • 2 tablespoons warm water

  • 1 clove garlic

  • sea salt to taste


Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Place a medium sized pot over medium heat with 1 inch of water, and place a steam basket inside.  Slice or dice the fennel in 1/4 inch pieces, depending on your aesthetic preference.  Toss them in olive oil, salt and pepper, and place them on the baking sheet in the oven for a total of 15 minutes.  Be sure to flip the slices over after about 7-8 minutes.  While the fennel is cooking, steam the green beans for approximately 5 minutes.  They should be al dente (having a slight crunch to them).  Strain and set aside in a serving bowl, while preparing the sauce.

Place all sauce ingredients in a food processor or blender and blend until an even consistency is reached.  More warm water may be needed for a thorough incorporation of all ingredients.  Remove the fennel from the oven and add it to the green beans.  Top with tahini sauce and toss as desired.  


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