Caramelized Fennel with Thyme & Honey
This elegant side dish elevates fennel by caramelizing it with honey and fresh thyme to create a tender, sweet, and savory flavor perfect for any holiday meal, especially Thanksgiving. Simple to prepare yet sophisticated in taste, it complements a variety of main dishes and sides.
Equipment
- Heavy-bottomed Skillet
Ingredients
Fennel Bulbs
- 2 large fennel bulbs firm, white bulbs with fresh green fronds
Fats & Oils
- 2 tablespoons olive oil extra virgin preferred
Herbs & Sweeteners
- 1 tablespoon fresh thyme leaves strip leaves from woody stems
- 2 tablespoons honey wildflower or clover honey
Liquids & Seasonings
- 1/4 cup vegetable broth or water, for deglazing and tenderizing
- to taste salt
- to taste freshly ground black pepper
Instructions
- Wash fennel bulbs thoroughly, trim fronds (reserve for garnish if desired), slice off the bulb bottoms leaving core intact, then cut vertically into 1/2-inch wedges (6-8 wedges per bulb).
- Heat a heavy-bottomed skillet over medium-high heat for 2-3 minutes until hot but not smoking. Add olive oil and swirl to coat bottom.
- Arrange fennel wedges in a single layer without overcrowding. Cook undisturbed for 5-7 minutes until golden brown on the bottom and slightly tender.
- Flip wedges and cook another 5-7 minutes until evenly browned. Reduce heat to medium-low.
- Sprinkle fresh thyme leaves over fennel. Pour in vegetable broth to deglaze pan and create steam. Stir in honey to coat evenly. Season with salt and black pepper.
- Cover skillet and simmer gently for 5-8 minutes until liquid mostly evaporates and fennel is fork tender with a glossy glaze. Remove lid and reduce any excess liquid over slightly higher heat, stirring constantly.
- Transfer to serving platter and garnish with fresh thyme sprigs or chopped fennel fronds. Serve immediately as a warm side dish.
Notes
This recipe can be adapted with substitutions such as celeriac or parsnips for fennel, maple syrup for honey for a vegan version, and avocado oil or butter for olive oil. Use a cast iron or stainless steel pan for best caramelization.