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Cashew Broccoli with a Garlic Butter Sauce

If you are like me, I really try to serve some sort of veggies either in the form of a side dish or salad at most meals. It is difficult to be creative and always come up with a fresh idea not always serving the same old thing. This is a nice recipe serving broccoli with a garlic butter sauce instead of the usual cheese sauce or plain.  What is your favorite veggie side dish?
  • 1 1/2 pounds fresh broccoli, cut into bite size pieces
  • 2-3 tablespoons butter
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons vinegar or lemon juice (I prefer the lemon juice)
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/3 cup chopped salted cashews (I used unsalted)
  1. Cook the broccoli with about 1 inch of water in the pot.
  2. Bring to a boil, and cook for 5-7 minutes, or until tender but still crisp.
  3. Drain, and arrange broccoli in a serving bowl.
  4. Meanwhile, melt the butter in a small skillet over medium heat.
  5. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic.
  6. Pour over the broccoli.
  7. Top with chopped cashews.


  1. I always make a salad and a veggie side dish with every dinner. Here is a good one for brussel sprouts.

    Shredded Brussel Sprouts and Apple

    1 large, crisp apple, cut into bite-sized wedges
    1 lemon, juice onlya couple pinches of fine-grain sea salt
    a couple splashes of olive oil
    2 medium cloves garlic, minced
    a scant tablespoon of maple syrup
    1/3 cup pine nuts, toasted and chopped

    12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons

    Soak the apples in a bowl filled with water and the juice of one lemon.

    Cook the garlic in large hot skillet with a bit of salt and a splash of oil. Saute until golden, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple mixture out onto a plate and set aside while you cook the brussels sprouts.

    In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
    Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts - gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn't a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap.

    1. Tracey, thanks for sharing the recipe with all of us. That sounds great. I have not made Brussel Sprouts in ages. I am going to have to give this one a try soon.

  2. Looks and sounds delicious. I bet this would be a keeper with brussel sprouts as well. Can't wait to serve this wonderful dish. Thanks.

  3. As a non-broccoli person, I'm going to try the listed recipe with green beans. One of my favorite ways to add veggies to my meal is by roasting them with either honey and olive oil for root veggies, or olive oil and a few chopped cloves of garlic for everything else.

  4. An almost staple at my house is to brown 2-3 Tablespoons of butter then add a generouse portion of currie according to taste. Brown momentarily then add four cups mixed broccolli and cauliflower cut into small bite-size pieces and 1/4 cup minced onion. Toss in brown butter mixture until coated. Sprinkle with salt and pepper to suit your taste. Add 1/2 cup water and steam at medium-low heat for 5 minutes. Add 1/2 cup grated carrots and cook extra minute. This makes an attractive dish and tastes wonderful.

  5. That dish looks like a feast to me :) I love broccoli in every way I've ever had it, but most often I just steam it and squeeze a little lemon juice over it. I do have an especially luscious way of cooking cauliflower, though: washed and cut into smallish pieces, blanched for 5 minutes in boiling water and drained; layered in a buttered casserole dish with grated gruyere cheese, salt and pepper, splashed liberally with heavy cream, and baked. Tell you what, each bite of this is "close your eyes" good!

  6. My most favourite way to eat veggies; stand in the garden and eat peas, toss the pods down and swipe another couple, the first feed like this of the growing season is the very best.

  7. Sounds yummy! I love broccoli! My fav is roasted with olive oil and Montreal steak spice and sea salt :)

  8. We had this for dinner tonight ... delicious! Thanks for the recipe.

  9. I am so thrilled with all the delicious veggie ideas. I think I have enough ideas here to last the week......thank you for sharing them.

  10. Is there an alternative to the soy sauce I can't have soy but this sounds sooo good

    1. I used this recipe when I was really reducing my sodium in take. It is a pretty good substitute, Hope this helps you.
      4 tablespoons low sodium beef bouillon
      4 teaspoons balsamic vinegar
      2 teaspoons dark molasses
      1/4 teaspoon ground ginger
      1 pinch white pepper
      1 pinch garlic powder
      1 1/2 cups water

    2. oops, sorry, forgot to tell you what to do with it....very important step, right :-)

      In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

  11. This has become our "go-to" veggie side dish recipe! We have it at least 1 x per week - our 2 young boys actually ask for seconds of broccoli! . . . Thanks!


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