Broccoli with Garlic Butter and Cashews Recipe

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Most Helpful Positive Review

Jun 01, 2006

This is a good recipe. The broccoli is tasty, but my husband thought there was too little sauce. The cashews tasted great with the sauce. Try toasting the cashews (375 degrees for 8-10 minutes on a cookie sheet) first.

—Loves to Cook

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Most Helpful Critical Review

Apr 04, 2011

Very little flavor and that that was there took away from the broccoli flavor. Cashews added a good crunch though.

—Mrs. Seaman

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1,690 Ratings

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Jun 14, 2006

We liked this recipe. I did cut back on the butter (used half the recommended) but followed everything else in recipe. I think next time I will saute the garlic in the butter a bit before adding the remaining ingredients for the sauce. Also, I will allow the sauce contents to boil for a couple of minutes to allow the sauce to thicken a bit so that it will stick to the broccoli a bit better. Overall, good recipe...I'll be making this again.

—THERESA R.

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Nov 26, 2007

I couldn't believe how unbelievably fantastic this recipe turned out to be. My mom and I devoured this in less than 10 minutes. It just had the perfect flavor, the perfect amount of sweet, plus the perfect amount of tang. I asked my mom how she would rate it on a scale from 1 to 5, and her answer was... "from a broccoli lover's perspective... a 10"... and I agree with her 100%! I'm definitely making this one again!

—Nikki

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Oct 16, 2007

Just made this for the first time and I will absolutely make it again! I only used about 3 tablespoons of butter insead of the full 5 and didn't seem to miss anything. This was so tasty and goes great with a light fish. I made the sauce and tossed the broccoli in it before serving instead of just pouring it over. We loved it to the last little floret!

—ELKA

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May 18, 2007

This broccoli is sooo good. I made it twice already for a family get together and a party at work and everyone loved it. I had so many people ask for the recipe. The only change I made was adding 1 tbsp of cornstarch to thicken the sauce.

—Sandy

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Sep 27, 2006

This was the highlight of the dinner I made tonight. I was surprised when we all ignored our chicken in order to eat more broccoli. I used half broccoli and half sliced onions, which was very good over rice. I think I'll add some more vegetables next time-- bell pepper, celery, maybe carrots or water chestnuts-- and serve it over rice as a vegetarian stir-fry. Thanks so much for the recipe. It's excellent! I used half the amount of butter called for to cut down on the fat.

—PUNKGIRL

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Oct 04, 2007

Yes, yes, yes!!! Incredible hit with my family, including 3 children (11, 12 and 14). They continued to take extra helpings until it was all gone. I added a 1/2 Tbls. cornstarch to the sauce to thicken it. I also simmered the garlic for a bit in the butter first to meld the flavor. Thank you so much! This is a great recipe for any day or special occasion. The cashews make it 'gourmet treat'.

—GREEKGIRL

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Nutrition

Calories
187 kcal
9%

Carbohydrates
13.2 g
4%

Cholesterol
27 mg
9%

Fat
14.2 g
22%

Fiber
3.3 g
13%

Protein
5.1 g
10%

Sodium
611 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli with Garlic Butter and Cashews

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 187
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 7.2g 36 %
Cholesterol 27mg 9 %
Sodium 611mg 24 %
** Potassium 430mg 12 %
Total Carbohydrates 13.2g 4 %
Dietary Fiber 3.3g 13 %
Protein 5.1g 10 %
Sugars 4.7g
Vitamin A 20 %
Vitamin C 169 %
Calcium 8 %
Iron 15 %
** Thiamin 9 %
** Niacin 16 %
** Vitamin B6 15 %
** Magnesium 17 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.