The flavors of the fennel and caramelized onion make this unusual dish a standout.

　　

Ingredients

Serves 4; 1/2 cup per serving

　　2 teaspoons light tub margarine

　　1 large yellow onion, halved and thinly sliced into half-rings

　　1 teaspoon sugar

　　1/8 teaspoon salt

　　1 medium fennel bulb, trimmed, cut into matchstick-size pieces (about 1 1/2 cups)

　　8 ounces small or medium brussels sprouts, whole if small or halved if medium, trimmed

　　2 tablespoons chopped walnuts, dry-roasted

　　

Step 1

In a medium skillet, melt the margarine over medium-high heat, swirling to coat the bottom. Cook the onion for 2 minutes, stirring frequently. Reduce the heat to low. Cook, covered, for 5 minutes, or until the onion is soft.

　　

Step 2

Stir in the sugar and salt. Increase the heat to medium high. Stir in the fennel. Cook, uncovered, for 10 minutes, stirring occasionally. 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.

　　

Step 3

Meanwhile, put the brussels sprouts in a medium saucepan. Pour in water to cover. Bring to a boil over medium-high heat. Boil for 6 to 8 minutes, or until tender. Drain in a colander. Transfer to a medium bowl. Set aside.

　　

Step 4

Stir the onion mixture into the brussels sprouts. Sprinkle with the walnuts.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 92

　　

Step 7

Total fat: 3.5g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 2.0g

　　

Step 11

Monounsaturated: 1.0g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 134mg

　　

Step 14

Carbohydrates: 14g

　　

Step 15

Fiber: 5g

　　

Step 16

Sugars: 4g

　　

Step 17

Protein: 4g

　　

Step 18

Calcium: 65mg

　　

Step 19

Potassium: 534mg

　　

Dietary Exchanges

Step 20

3 vegetable

　　

Step 21

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition