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Broccoli with Caramelized Onions & Pine Nuts

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  4 servings, 3/4 cup each
Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on the list of foods to eat more of, an inviting task when you toss it with crunchy pine nuts, soft, sweet onions and tangy balsamic vinegar.
RECIPE INGREDIENTS
3 tablespoons  pine nuts or chopped slivered almonds
2 teaspoons  extra-virgin olive oil
1 cup  chopped onion (about 1 medium)
1/4 teaspoon  salt, or to taste
4 cups  broccoli florets
2 teaspoons  balsamic vinegar
Freshly ground pepper to taste
Broccoli with Caramelized Onions & Pine Nuts Recipe at Cooking.com
DIRECTIONS
Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.


Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.


Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, 3/4 cup each
Calories: 102
Fat, Saturated: 1g
Fiber: 3g
Carbohydrates, Total: 9g
Sodium: 166mg
% Cal. from Fat: 62%
Fat. Total: 7g
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Kristen, OH Reviewed: 05/08/2012
Great broccoli recipe!
I actually have't tried this but I know enough about cooking to know that this has GOT to be good. I love broccoli, and this is such a different take on it - I love ALL the ingredients. I just wanted to comment on the pine nuts-if you buy a package of them (more than what the recipe calls for), be sure to store them in the FREEZER, because the fats in them will go rancid on you in no time. I do this with my pecans, walnuts, etc. They still chop easily & can be warmed & toasted easily. Saves $$$!
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