BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS
Make and share this Brussels Sprouts and Walnuts With Fennel and Shallots recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350°F.
- Toast the walnuts in oven for 10 minutes. Cool.
- 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.
- 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.
- 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.
- Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
- 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.
Nutrition Facts : Calories 190.6, Fat 12.9, SaturatedFat 2.8, Cholesterol 7.8, Sodium 83.2, Carbohydrate 17.3, Fiber 3.4, Sugar 3.1, Protein 5.2
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