Broccoli with Caramelized Shallots

Broccoli with Caramelized Shallots

1 Review
From: EatingWell Magazine, Holiday Issue 1995

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.

Ingredients 4 servings

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  • 2 tablespoons walnut pieces
  • 1½ teaspoons extra-virgin olive oil
  • 1 cup sliced shallots, thinly sliced (4-5 large shallots)
  • Salt & freshly ground pepper, to taste
  • 1 bunch broccoli, (1½ pounds), cut into florets (5 cups)


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  • Ready In

  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 information

  • Per serving: 116 calories; 5 g fat(1 g sat); 6 g fiber; 16 g carbohydrates; 7 g protein; 138 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 5,580 IU vitamin A; 162 mg vitamin C; 100 mg calcium; 2 mg iron; 123 mg sodium; 704 mg potassium
  • Nutrition Bonus: Vitamin C (270% daily value), Vitamin A (112% dv), Folate (34% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 1 fat

Reviews 1

November 26, 2009
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By: EatingWell User
Nice, easy way to make broccoli. I used almonds instead of walnuts.
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