Brussels Sprouts & Walnuts With Fennel & Shallots
Recipe: #2239
November 08, 2011
Categories: Side Dishes, Brussels sprouts, Christmas, Thanksgiving, Gluten-Free No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From the local newspaper a few years ago. Good with the Turkey dinner, or baked ham dinner."
Ingredients
Nutritional
- Serving Size: 1 (94.2 g)
- Calories 153.8
- Total Fat - 12.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 7.6 mg
- Sodium - 74.1 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 3.2 g
- Sugars - 3.5 g
- Protein - 4.2 g
- Calcium - 40.8 mg
- Iron - 1.3 mg
- Vitamin C - 48.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pre-heat oven to 350°F.
Step 2
Toast the walnuts in oven for 10 minutes. Cool
Step 3
Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
Step 4
Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends
Step 5
Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
Step 6
Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
Step 7
Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.
Tips
No special items needed.