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
Instructions
1.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.
2.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.
3.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.
Per serving- 102 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 166 mg sodium; 328 mg potassium.
69 mg vitamin c (110% dv), 45% dv vitamin a, 62 mcg folate (16% dv).
Originally Submitted
12/8/2010
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