2 tablespoons walnut pieces
1 1/2 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)
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; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.
4 servings. Per serving: 117 Calories; 5 g Fat; 7 g Protein; 5 g Fiber
Gluten free | Lactose free