Brussels Sprouts And Walnuts With Fennel And Shallots

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 cup walnuts, coarsely chopped
• 1 lb brussels sprout, trimmed and halved
• 1 pint small shallots or 1 pint pearl onion
• 2 tablespoons unsalted butter, divided
• 1 tablespoon sugar
• salt and pepper, to taste
• 1 fennel bulb, julienned
• 1/2 cup vegetable broth or 1/2 cup low-fat chicken broth

Recipe

• 1 pre-heat oven to 350°f.
• 2 toast the walnuts in oven for 10 minutes. cool.
• 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.
• 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.
• 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.
• 6 combine the walnuts with the broth in a small pan and bring to a boil. continue boiling until the mixture is syrupy.
• 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.