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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.

Source: EatingWell Magazine, Holiday Issue 1995




Ingredient Checklist


Instructions Checklist
  • 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 Facts

116 calories; protein 6.6g; carbohydrates 16.2g; dietary fiber 5.7g; sugars 1.4g; fat 4.8g; saturated fat 0.6g; vitamin a iu 5580IU; vitamin c 161.8mg; folate 138mcg; calcium 100.4mg; iron 2.1mg; magnesium 56.8mg; potassium 703.5mg; sodium 123.5mg; thiamin 0.2mg.

3 vegetable, 1 fat