Orange-Balsamic Caramelized Fennel

This tasty side dish is perfect for busy cooks since it's mostly hands-free. The flavors pair well with roast pork or poultry.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 8%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 10.5g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 238mg
  • Calcium: 62mg

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

Preparation

  1. 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. 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. 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.
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