Pan-Roasted Fennel with Honey and Pistachio

Pan-Roasted Fennel with Honey and Pistachio

  • Preparation 10 min
  • Cooking 5 min
  • Makes 375 ML (1 ½ cups), approximately
Featured in RICARDO Magazine (WINTER 2015)
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Ingredients

    • 1 bulb fennel, cut into sticks
    • 15 ml (1 tbsp) olive oil
    • 15 ml (1 tbsp) honey
    • 15 ml (1 tbsp) cider vinegar
    • 30 ml (2 tbsp) salted or unsalted pistachios, chopped
    • 15 ml (1 tbsp) chopped fennel fronds
    • Salt and pepper

Preparation

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