Brussels Sprouts with Caramelized Onions and Fennel

Preparation

1. 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.

2. 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

3. Dietary Exchanges

   Step 20

   3 vegetable

   Step 21

   1/2 fat