Honey and Pistachio Fennel

Name: Honey and Pistachio Fennel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 portions
Cuisine: French
Ingredients: 2 medium fennel bulbs (trimmed and quartered); 2 tablespoons olive oil; 3 tablespoons honey; 1/2 cup pistachios (shelled and chopped); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground)

40 min 4 portions Easy

All Recipes

A delightful side dish featuring roasted fennel glazed with honey and topped with crunchy pistachios.

Prep

10 min

Cook

30 min

Total

40 min

Servings

Difficulty

Easy

Fennel is a versatile vegetable with a unique anise-like flavour that pairs beautifully with sweet and nutty elements. In this dish, the natural sweetness of the fennel is enhanced by a honey glaze, while the pistachios add a satisfying crunch. This honey and pistachio fennel is a simple yet elegant side dish that can complement a variety of main courses. Whether you're serving it alongside roasted meats or as part of a vegetarian spread, its harmonious blend of flavours and textures is sure to impress.

Instructions

Prepare the fennel

Preheat the oven to 200°C (400°F). Trim the fennel bulbs, removing the stalks and any tough outer layers. Quarter the bulbs lengthwise.

Pro tip: Ensure the fennel pieces are similar in size for even cooking.

Season the fennel

Place the fennel quarters on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

Pro tip: Spread the fennel in a single layer to ensure even roasting.

Roast the fennel

Roast in the preheated oven for 25 minutes or until the fennel is tender and starting to caramelize.

Pro tip: Check the fennel halfway through roasting and stir to promote even browning.

Glaze with honey

Remove the fennel from the oven and drizzle with honey. Return to the oven for an additional 5 minutes.

Pro tip: The honey should bubble slightly, creating a sticky glaze.

Add pistachios

Sprinkle the chopped pistachios over the fennel immediately after removing from the oven.

Pro tip: Gently press the pistachios into the glaze to help them adhere.

Serve

Transfer the fennel to a serving dish and enjoy warm.

Pro tip: Garnish with fennel fronds for added freshness and visual appeal.

💡

Tips & Tricks

Choose fresh, firm fennel bulbs for the best flavour.
Ensure the honey is evenly drizzled over the fennel for a consistent glaze.
Use unsalted pistachios to control the dish's saltiness.
Roasting enhances the fennel's natural sweetness.

Frequently Asked Questions

What is the best way to prepare fennel?

Trim and quarter the fennel bulbs, then roast them to enhance their natural sweetness and soften their texture.

Can I use a different nut instead of pistachios?

Yes, you can substitute pistachios with almonds or walnuts for a different nutty flavour.

How do I know when the fennel is done roasting?

The fennel is done when it is tender and begins to caramelize around the edges.

Can I prepare this dish in advance?

Yes, roast the fennel ahead of time and reheat before serving, adding pistachios just before serving.

Is there a vegan substitute for honey?

Agave syrup or maple syrup can be used as a vegan alternative to honey.

Serving Suggestions

Serve this honey and pistachio fennel warm as an accompaniment to grilled chicken or fish. It pairs well with a crisp white wine, such as a Sauvignon Blanc, which complements the dish's sweet and nutty notes. To make ahead, prepare and roast the fennel up to a day in advance, then reheat gently in the oven before adding the pistachios. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition per serving

210

Calories

Protein

12g

Fat

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