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Ingredients
1 cup walnuts, coarsely chopped
1 lb Brussels sprouts, trimmed and halved
1 pint small shallots or white pearl onions
2 tablespoons unsalted butter, divided
1 tablespoon sugar
salt and pepper, to taste
1 fennel bulb, julienned
1/2 cup vegetable broth or low-fat chicken broth
Instructions
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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.
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