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Orange-Balsamic Caramelized Fennel

Yield 8 servings (serving size: 1/2 cup)
This tasty side dish is perfect for busy cooks since it's mostly hands-free. The flavors pair well with roast pork or poultry.

Ingredients

  • 4 (1-pound) fennel bulbs with stalks, trimmed
  • Cooking spray
  • 1 teaspoon sugar, divided
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, sliced

Nutrition Information

  • calories 47
  • caloriesfromfat 8 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.7 g
  • carbohydrate 10.5 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 238 mg
  • calcium 62 mg

How to Make It

  1. Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon fronds; reserve.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 8 fennel pieces in a single layer in pan; sprinkle evenly with 1/2 teaspoon sugar. Cook 3 minutes on each side or until lightly browned. Remove fennel from pan; recoat pan with cooking spray. Repeat procedure with remaining fennel and sugar.

  3. Return fennel to pan. Stir in broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 38 minutes or until fennel is crisp-tender and liquid is almost evaporated, turning occasionally. Top with reserved fennel fronds.