If you’re looking for a quick and appetizing idea to cook fennel, honey-glazed fennel is a simple yet surprising proposal, perfect as an appetizer or side dish. A tasty alternative to the classic fennel in a pan, ideal when you’re short on time but still want flavor.
These caramelized fennels are prepared in just a few steps with a few ingredients: just cut them into wedges and sauté them in a pan with oil and butter until golden and tender. In the last minutes of cooking, the addition of a small amount of honey coats them in a delicately sweet glaze that enhances their natural flavor. To finish off the dish, a splash of balsamic vinegar off the heat adds a pleasant sweet and sour note, not essential but definitely fitting.
Great at room temperature or even cold, honey-glazed fennel is loved for its balance of flavors. If you love this kind of preparation, you might also like sweet and sour fennel, or a richer variant like fennel and potatoes baked with mustard and honey. And if you’re looking for a similar side dish with a different vegetable, check out balsamic glazed carrots.
Honey caramelized fennel is a simple, elegant, and versatile dish, perfect for serving fennel in a different way than usual.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 107.12 (Kcal)
- Carbohydrates 5.18 (g) of which sugars 5.10 (g)
- Proteins 1.28 (g)
- Fat 8.80 (g) of which saturated 3.36 (g)of which unsaturated 1.46 (g)
- Fibers 2.19 (g)
- Sodium 102.06 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for honey-glazed fennel
- 2 fennel bulbs (about 12 oz each)
- 2 tablespoons extra virgin olive oil
- 0.7 oz butter
- 1 tablespoon flower honey
- 1 pinch salt
- 1 tablespoon balsamic vinegar (approximately, adjust based on taste)
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan large non-stick
How to Prepare Honey-Glazed Fennel
To prepare the caramelized fennel with honey, start by cleaning the fennel: remove the stalks and the outermost leaf (1); if you like, you can use these slightly tougher parts for a fennel soup or fennel risotto. Wash the fennel thoroughly and cut them into not too small wedges (2), also removing the harder part of the core. Take a large non-stick pan wide enough to hold all the fennel wedges in a single layer; pour in the oil and add the butter (3).
Place it over medium heat and heat well, then arrange the fennel side by side without overlapping (4). Let them brown for about 5 minutes without turning or touching them. When the side in contact with the pan is golden, turn them over (5). Salt them and continue cooking for another 3-4 minutes without touching them. They should be golden on both sides (6).
At this point, lower the heat to the minimum and add the honey (7). Cook for another minute or two, gently stirring the fennel to distribute the honey and caramelize them evenly. Then turn off the heat and, if you like, add a splash of balsamic vinegar (8). In the ingredients, I noted one tablespoon, but adjust based on the aging and flavor intensity, as it should not completely cover the other flavors. Mix again with the heat off to distribute it well (9). Finally, add a grind of pepper.
Let the honey-glazed fennel cool slightly before serving: they are delicious both at room temperature and cold, and they become even tastier the next day.
Storage
The honey-glazed fennel can be stored in the refrigerator for 2–3 days in an airtight container. In fact, the resting time makes them even more flavorful because the honey and balsamic vinegar glaze has time to meld.
Tips and Variations
To achieve well-caramelized, golden fennel without burning, it’s important to cook them over medium heat and turn them only when they easily detach from the pan.
Add the honey only in the last minutes of cooking so that it glazes the fennel without darkening too much. If you prefer a milder flavor, choose flower or acacia honey; for a more intense note, opt for chestnut honey.
This recipe lends itself to many variations. You can replace balsamic vinegar with apple cider vinegar or lemon juice for a fresher note. For a more aromatic version, add thyme, rosemary, or fennel seeds during cooking.
If you like, you can adjust the proportion of oil and butter, or use just one of the two.
FAQ
Can I prepare the honey-caramelized fennel in advance?
Yes, you can prepare them the day before: they become even more flavorful after resting and are excellent served cold or at room temperature.
Can I use only oil without butter?
Yes, butter adds richness and flavor, but you can use only extra virgin olive oil for a lighter version.
