Orange-Balsamic Caramelized Fennel

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 cup less-sodium chicken broth fat-free
• 4 pound fennel bulbs with stalks, trimmed
• 0.5 teaspoon fennel seeds crushed
• 2  garlic cloves sliced
• 0.5 teaspoon kosher salt 
• 0.3 cup orange juice 
• 1 teaspoon sugar divided

Equipment

• frying pan

Directions

1. Cut each fennel bulb in half through root end; cut each half into quarters to form 32 total pieces. Chop 1 tablespoon fronds; reserve.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Place 8 fennel pieces in a single layer in pan; sprinkle evenly with 1/2 teaspoon sugar. Cook 3 minutes on each side or until lightly browned.
4. Remove fennel from pan; recoat pan with cooking spray. Repeat procedure with remaining fennel and sugar.
5. Return fennel to pan. Stir in broth and remaining ingredients; bring to a boil. Reduce heat, and simmer 38 minutes or until fennel is crisp-tender and liquid is almost evaporated, turning occasionally. Top with reserved fennel fronds.