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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995
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Ingredients

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Directions

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  • Preheat oven to 450F.

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  • Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.

  • 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.

  • 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 Facts

116 calories; protein 6.6g 13% DV; carbohydrates 16.2g 5% DV; dietary fiber 5.7g 23% DV; sugars 1.4g; fat 4.8g 7% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 5580IU 112% DV; vitamin c 161.8mg 270% DV; folate 138mcg 35% DV; calcium 100.4mg 10% DV; iron 2.1mg 12% DV; magnesium 56.8mg 20% DV; potassium 703.5mg 20% DV; sodium 123.5mg 5% DV; thiamin 0.2mg 15% DV.

Reviews (1)

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Rating: 4 stars
10/30/2011
Nice easy way to make broccoli. I used almonds instead of walnuts. Read More