Broccoli with Caramelized Shallots ~ Eatingwell

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

EatingWell Test Kitchen

Ingredients

2 tablespoons walnut pieces
1 ½ 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)

Directions

Step 1

Preheat oven to 450F.
Step 2

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

Per Serving:

116 calories; 4.8 g total fat; 0.6 g saturated fat; 123 mg sodium. 704 mg potassium; 16.2 g carbohydrates; 5.7 g fiber; 1 g sugar; 6.6 g protein; 5580 IU vitamin a iu; 162 mg vitamin c; 138 mcg folate; 100 mg calcium; 2 mg iron; 57 mg magnesium;

Exchanges:

3 Vegetable, 1 Fat

Eatingwell