Brussels Sprouts with Caramelized Onions and Fennel

1. 1

   In a medium skillet, melt the margarine over medium-high heat, swirling to coat the bottom.

2. 2

   Cook the onion for 2 minutes, stirring frequently.

3. 3

   Reduce the heat to low.

4. 4

   Cook, covered, for 5 minutes, or until the onion is soft.

5. 5

   Stir in the sugar and salt.

6. 6

   Increase the heat to medium high.

7. 7

   Stir in the fennel.

8. 8

   Cook, uncovered, for 10 minutes, stirring occasionally.

9. 9

   Cook for 5 to 10 minutes, or until the onion and fennel are golden brown and the fennel is tender, stirring frequently to prevent sticking.

10. 10

    Meanwhile, put the brussels sprouts in a medium saucepan.

11. 11

    Pour in water to cover.

12. 12

    Bring to a boil over medium-high heat.

13. 13

    Boil for 6 to 8 minutes, or until tender.

14. 14

    Drain in a colander.

15. 15

    Transfer to a medium bowl.

16. 16

    Set aside.

17. 17

    Stir the onion mixture into the brussels sprouts.

18. 18

    Sprinkle with the walnuts.

19. 19

    (Per serving)

20. 20

    Calories: 92

21. 21

    Total fat: 3.5g

22. 22

    Saturated: 0.5g

23. 23

    Trans: 0.0g

24. 24

    Polyunsaturated: 2.0g

25. 25

    Monounsaturated: 1.0g

26. 26

    Cholesterol: 0mg

27. 27

    Sodium: 134mg

28. 28

    Carbohydrates: 14g

29. 29

    Fiber: 5g

30. 30

    Sugars: 4g

31. 31

    Protein: 4g

32. 32

    Calcium: 65mg

33. 33

    Potassium: 534mg

34. 34

    3 vegetable

35. 35

    1/2 fat

* Per serving · 4 servings · Values may vary.

No additional tips available.