Fennel & Fennel

By Kevin • 30 or Less, All, Vegetarian • 23 Mar 2014

Fennel & Fennel

This vegetable side has it all: salty, sweet, crunchy, fresh… The key is to use a heavy pan that holds the heat well after it’s removed from the burner in order to nearly burn the honey and get some serious caramelization going.

Time: 20 minutes

Serves: 4


3 tablespoons avocado oil
2 bulbs fennel – sliced ¼” thick
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon fennel seeds
2 tablespoons honey


Heat half the oil in a large pan on high heat. Cook half of the fennel slices for two minutes on each side or until browned. Set the fennel aside to stay warm. Repeat with the remaining oil and fennel.

Remove the pan from heat, then add the salt, pepper, fennel seeds and honey.

When the honey is melted, stir to combine with the other ingredients in the pan.

Carefully return each piece of fennel to the pan to coat both sides and serve immediately.

Get the PDF and nutrition info

2 Responses

  1. Adeline Berg

    Saw a lot of fennel bulbs in Italy – I have never used it. Will try this recipe when we get home.

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