Ingredients
2 tablespoons extra-virgin olive oil
2 fennel bulbs (1 3/4 pounds total), trimmed and cut into 1 1/2-inch wedges, plus fronds for serving
Kosher salt and freshly ground pepper
2 cloves garlic, thinly sliced (1 tablespoon)
1/2 cup fresh orange juice
1/2 cup low-sodium chicken broth
2 tablespoons pomegranate juice
2 tablespoons finely shredded mint
2 tablespoons finely chopped toasted hazelnuts
1/4 cup pomegranate seeds
Preparation
Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.
