Brussels Sprouts and Walnuts With Fennel and Shallots

From the local newspaper a few years ago. Good with the Turkey dinner, or baked ham dinner.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup walnuts, coarsely chopped
• 1  lb Brussels sprout, trimmed and halved
• 1  pint  small shallots or 1  pint  white pearl onion
• 2  tablespoons unsalted butter, divided
• 1  tablespoon sugar
•  salt and pepper, to taste
• 1  fennel bulb, julienned
• 1⁄2 cup vegetable broth or 1⁄2 cup  low-fat chicken broth

Directions

1. Pre-heat oven to 350°F.
2. Toast the walnuts in oven for 10 minutes. Cool.
3. 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.
4. 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.
5. 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.
6. Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
7. 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.