Broccoli with Caramelized Shallots

Makes 4 servings

2 Tbsps walnut pieces
1 1/4 tsps extra-virgin olive oil
1 cup sliced shallots, thinly sliced (4-5 large shallots)
Salt and freshly ground pepper to taste
1 bunch broccoli (1 1/4 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; tossto combine. Taste and adjust seasonings. Transfer to a
serving bowl and sprinkle with the toasted walnuts.

from eatingwell.com


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