Broccoli with Caramelized Shallots

http://www.eatingwell.com/recipes/broccoli_with_caramelized_shallots.html

From EatingWell:  January/February 1994

Despite the scorn of former presidents and children, broccoli is America's second most popular green vegetable. Not only does it belong to the cancer-fighting cruciferous family, it is an excellent source of vitamins.

4 servings | Active Time: 20 minutes | Total Time: 25 minutes

Ingredients

• 2 tablespoons walnut pieces
• 1 1/2 teaspoons extra-virgin olive oil
• 1 cup sliced shallots, thinly sliced (4-5 large shallots)
• Salt & freshly ground pepper, to taste
• 1 bunch broccoli, (1 1/2 pounds), cut into florets (5 cups)

Preparation

1. Preheat oven to 450F.
2. Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.
3. Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper.
4. Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.

Nutrition

Per serving : 117 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 16 g Carbohydrates; 7 g Protein; 5 g Fiber; 123 mg Sodium; 703 mg Potassium

1 Carbohydrate Serving

Exchanges: 3 vegetable, 1 fat