The crunch of the cashews and the tangy sauce made this memorable—a great go-together with turkey and dressing, or with anything.
I prepared it with fresh broccoli, but the recipe provider says frozen could probably be used in a pinch.
Broccoli with Garlic Butter and Cashews
1 1/2 pounds fresh broccoli, cut into bite-sized pieces
1/3 cup butter
1 tablespoon brown sugar (or brown-sugar substitute)
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews (I used unsalted)
Place the broccoli into a large pot with about 1 inch of water in the bottom of the pot. Bring to a boil; cook for 7 minutes or until broccoli is tender but still crisp. Drain and arrange broccoli on a serving platter. While the broccoli cooks, 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; remove from heat. Mix in the cashews; pour sauce over the broccoli. Serve immediately. Makes 6 servings. (Source: allrecipes.com)