Ginger-Orange Butter Broccoli With Cashews

6
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Such an easy fuss-free side dish with a special look and special tastes... I personalized this recipe to my tastes using ideas from a Taste of Home Test Kitchen recipe. Eating with chopsticks is optional. Mine are just to make the pic look pretty :)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (85.1 g)
  • Calories 59.3
  • Total Fat - 2.2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 5.1 mg
  • Sodium - 45.6 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 2 g
  • Sugars - 5.3 g
  • Protein - 2.2 g
  • Calcium - 38.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 67.8 mg
  • Thiamin - 0.1 mg

Step 1

Cream together softened butter, orange marmalade, vinegar, and ginger. Set aside.

Step 2

Saute broccoli in olive oil and a small amount of water until bright green and crisp-tender, (Or boil and/or steam if you prefer.) Drain well.

Step 3

Add butter mixture to the broccoli and toss until the butter is melted and the broccoli is completely coated with the sauce. Garnish with cashews and enjoy!

Tips & Variations


No special items needed.

Related

Maito

I have been wanting to try this for a while now, so glad I finally got to. It was good, it needed a little more vinegar for us (and maybe less ginger powder or sub fresh?). The cashews really give it an extra something. We like our veggie portions big, so served about half as many in our house.

review by:
(6 Jun 2016)

Bergy (RIP" Forever in our Kitchen)

This recipe deserves 5 stars for two reasons - Ease of making and the flavour enhancement of broccoli. I used Roberstones Orange marmalade with ginger so did not add any additional ginger = Loved the recipe Thanks GW

(15 Apr 2012)

AlteredEgo

Really enjoyed the orange marmalade & ginger in the coating for the steamed broccoli that I fixed, & I topped it off, this time around, with some pistachios that I had! Now I'm looking forward to fixing the broccoli as given, with the cashews & all! Thanks for sharing the recipe!

review by:
(23 Jan 2012)