Honey-Glazed Carrot and Fennel Ribbons

Thinly sliced carrots and fennel caramelize into delicate ribbons with honey and lemon zest, creating a naturally sweet and aromatic side dish.

Cuisine: European

Category: Vegetarian

Prep: 10 minutes. Cook: 8 minutes.

Serves 2.

Ingredients

• 4 oz carrots
• 1 fennel bulb
• 2 tbsp honey
• 1 lemon
• 1 tbsp unsalted butter
• 1 tsp fresh thyme
• 1/4 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: Using a vegetable peeler, create thin ribbons from 4 oz peeled carrots and 1 fennel bulb (discard tough core). Zest 1 lemon, then cut the lemon into wedges.
2. Step 2: Melt 1 tbsp unsalted butter in a medium skillet over medium heat. Add carrot and fennel ribbons, stirring to coat. Add 2 tbsp honey and 1 tsp fresh thyme, then cook for 7 minutes, stirring occasionally, until vegetables are tender and edges are lightly caramelized.
3. Step 3: Squeeze 1 lemon wedge over the vegetables, add 1/4 tsp sea salt, and a pinch of black pepper. Toss gently to combine, then cook for 1 more minute until the honey glazes the vegetables. Serve warm as a side dish.