Broccoli with Garlic Butter and Cashews
"A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/3 cup butter
- 1/4 teaspoon ground black pepper
- 2 cloves garlic minced
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons white vinegar
- 1 1/2 pounds fresh broccoli cut into bite size pieces
- 1/3 cup chopped salted cashews
- Carbohydrate 19.0295626624528 g
- Cholesterol 27.1138889234372 mg
- Fat 10.9116310113504 g
- Fiber 4.8965377991002 g
- Protein 6.57610190947424 g
- Saturated Fat 6.55740165328466 g
- Serving Size 1 1 serving (260g)
- Sodium 119.25964841117 mg
- Sugar 14.1330248633526 g
- Trans Fat 1.15566067755569 g
- Calories 182 calories
Directions Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
