Grilled Fennel with Balsamic Vinegar and Thyme

Total Time
24 min
12 min
12 min
A wonderful side dish that goes exceptionally well with grilled fish, chicken or pork. The licorice flavor of fennel mellows when it’s cooked.


uncooked fennel bulb(s)

1½ pound(s), about 1 large bulb

orange juice

¼ fl oz

olive oil

1½ Tbsp, extra virgin

balsamic vinegar

1 Tbsp

table salt

¼ tsp

black pepper

tsp, freshly ground

fresh thyme

1½ tsp, chopped

orange zest

½ tsp, optional


  1. Trim stalk from fennel bulb; slice bulb lengthwise into six 1/2- to 3/4-inch-thick pieces (do not cut too thin or the fennel could fall apart).
  2. In a large bowl, stir together orange juice, oil, vinegar, salt and pepper until blended. Add fennel and toss to coat; let sit at least 10 minutes, tossing occasionally.
  3. Preheat grill to medium-high.
  4. Remove fennel from marinade and place on grill; reserve marinade in a small serving bowl. Grill fennel until lightly charred and tender, turning occasionally, about 10 to 12 minutes.
  5. Put fennel in bowl with reserved marinade; add thyme and orange zest (if using) and toss. Yields 1 slice fennel per serving.


A few sliced Kalamata olives would be a nice addition to this recipe (could affect SmartPoints value).Main dish idea: Double the marinade and marinate tuna steaks in some of it. Grill tuna until medium-rare and slice. Toss baby arugula, sliced oranges, red onion and the grilled fennel with remaining marinade. Put on serving plates and top with sliced tuna.

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