Caramelized Veggies With Poppy Seed Dressing

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 (about 10 oz. total) beets (preferably golden), peeled and cut into 8 wedges
• 3 tablespoons olive oil, divided
• 1 ¼ 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

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