Broccoli with Caramelized Shallots

From EatingWell: January/February 1994 — Subscribe Now!

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.

Broccoli with Caramelized Shallots Recipe

4 servings

Active Time: 20 minutes

Total Time: 25 minutes

Nutrition Profile

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

Preheat oven to 450F.
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

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