Broccoli with Caramelized Shallots
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.
- 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)
- 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.
Per serving: 117 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 7 g protein; 5 g fiber; 123 mg sodium; 703 mg potassium.
Carbohydrate Servings: 1
Exchanges: 3 vegetable, 1 fat
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- Ease of Preparation
- Type of Dish
- Side dish, vegetable
- Total Time
- 30 minutes or less
- Main Ingredient
- Vegetarian, other
- January/February 1994