The green and the crunch of this broccoli recipe just made the lunch

This was my best-est Thanksgiving holiday find—Broccoli with Garlic Butter and Cashews. It was an easy side for the TG buffet and helped fill that necessary broccoli quota, where we probably all lag behind.

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)