If you’re looking for a quick and appetizing idea to cook fennel, honey glazed fennel is a simple yet surprising proposal, perfect to serve as both an appetizer and a side dish. A tasty alternative to classic fennel in a pan, ideal when you have little time but don’t want to compromise on taste.
These caramelized fennel are prepared in just a few steps and with a few ingredients: just cut them into wedges and brown them in a pan with oil and butter until they are golden and tender. In the last minutes of cooking, the addition of a small amount of honey wraps them in a delicately sweet glaze that enhances their natural flavor. To complete the dish, a splash of balsamic vinegar when the heat is turned off gives a pleasant sweet and sour note, not essential but definitely fitting.
Great at room temperature or even cold, honey glazed fennel are popular for their balanced flavors. If you love this type of preparation, you might also like sweet and sour fennel, or a richer variation like baked fennel and potatoes with mustard and honey. And if you’re looking for a similar side dish with another star vegetable, check out the balsamic glazed carrots.
Honey caramelized fennel is a simple, elegant, and versatile dish, perfect for serving fennel in a new light.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, 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 wildflower honey
- 1 pinch salt
- 1 tablespoon balsamic vinegar (approximately, adjust according to)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan large non-stick
How to Make Honey Glazed Fennel
To prepare honey caramelized fennel, start by cleaning the fennel: remove the stalks and the outermost leaf (1); if you want, you can use these tougher parts for a fennel soup or for fennel risotto. Wash the fennel thoroughly and cut them into wedges not too small (2), also removing the tougher part of the core. Take a sufficiently large non-stick pan 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 them (4). Let them brown for about 5 minutes without turning or touching them. When the surface in contact with the pan is golden, turn them to the other side (5). Add salt and continue cooking for another 3-4 minutes without touching them. They should become 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’ve listed a tablespoon, but adjust according to the age and intensity of flavor to make sure it doesn’t overpower the other flavors. Stir again with the heat off to distribute it well (9). Finally, add a grind of black pepper.
Allow the honey glazed fennel to cool slightly before serving: they are delicious both at room temperature and cold, and the next day, they are even more flavorful.
Storage
Honey glazed fennel can be stored in the refrigerator for 2–3 days in an airtight container. In fact, resting makes them even more flavorful, as the honey and balsamic glaze has time to blend.
Tips and Variations
To achieve well-browned caramelized fennel without burning, it’s important to cook them over medium heat and turn them only when they easily release 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 wildflower or acacia honey; for a more intense note, opt for chestnut honey.
This recipe lends itself to many variations. You can replace the 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 desired, you can vary the proportion of oil and butter, or use just one of the two.
FAQ
Can I prepare honey caramelized fennel in advance?
Yes, you can prepare them even the day before: resting makes them even more flavorful and they are excellent served cold or at room temperature.
Can I use only oil without butter?
Yes, the butter adds roundness and flavor, but you can use only extra virgin olive oil for a lighter version.
