Courtesy: Clean Eating Magazine, Nov/Dec 2009
Serves: 4
Hands-on Time: 10 minutes
Total Time: 35 minutes
*1 large fennel bulb
*1 tbsp plus 2tsp olive oil, divided
*1lb broccolini (about 1 bunch), tough ends trimmed
*2 medium carrots, skin peeled, and ribboned
*2 cloves garlic, sliced thin, plus 1 clove minced, divided
*1 medium shallot, minced
*1/4 tsp red pepper flakes
*1/4 tsp sesame oil
*2 tsp low-sodium soy sauce
*1 tsp raw organic honey
*1/4 cup balsamic vinegar
1. Cut stems, root end and core from fennel and slice bulb very thin.  Coat bottom of large saute pan over medium-high heat with 1 tbsp olive oil.  When oil is hot, add fennel and saute for 5 minutes, until it begins to brown.  2. Add 1/2 cup water, broccolini, carrots, and sliced garlic to fennel and cover pan.  Reduce heat to medium and let vegetables steam for 20 minutes, until broccolini is tender.  Remove lid, increase heat to medium-high and continue to cook until nearly all liquid at the bottom of the pan has evaporated.  3. While vegetables cook, make Chile Soy Drizzle: add remaining 2 tsp olive oil to a small sauce-pot over medium heat.  Add minced garlic and shallot, letting them sweat for 2 minutes.  Stir in pepper flakes, sesame oil, soy sauce, honey, and vinegar.  Simmer for 10 minutes.  4. Transfer vegetables to a serving platter, pour drizzle over top and serve.
**Great to serve with chunky white fish, skirt steak or tofu.
Nutrients per 4-oz serving:
Calories 160, Total Fat: 6g, Carbs: 21g, Fiber: 4g, Sugars: 7g, Protein: 6g