Dutch Oven Cranberry Cashew Broccoli

Dutch Oven Cranberry Cashew Broccoli is a fancy-feeling yet simple side dish perfect for the holidays or any night of the week.

This post has been updated from its original publishing of May 16, 2017 with new photographs, content, and updated recipe card.

If you’re looking for a quick and easy side dish the whole family will love or a dish to bring to a pot luck, then this is your recipe.

It’s one of those that come together rather quickly, often with things you have right in your pantry.

This is one of those recipes that you just can’t get wrong. Although, I realize that by saying that, someone will. And then they will come and leave me a comment telling me so.

It all comes together rather quickly. I think the prep might take longer than the actual cooking process, especially if you don’t take any shortcuts like buying broccoli florets or precooked bacon.

How to make cranberry cashew broccoli.

Make sure you use a 4-quart Dutch oven or larger, any smaller and you’ll be over flowing, and not in a good way.

Get your Dutch oven screaming hot and cook the bacon and onions together. This is pretty much the most heavenly smell on earth.

I like to chop my bacon before tossing it in, but you could start cooking it whole and break it up as you go.

If you’ve bought lean bacon (or turkey bacon, etc) and it’s not rendering enough to keep from sticking, consider a dollop of butter or a quick glug of olive oil. Just enough to keep it all from sticking.

Even in the most well-seasoned, non-stickest of not-stick pans, bacon can stick if it’s too lean.

Pro Tip:

Let the bacon render for a good minute before adding the onions.

Once the bacon and onions are about halfway cooked, toss in your salt, pepper, and garlic. Make sure everything is mixed in well.

Drain any excess renderings from the bacon once it has crisped to your desired crispiness.

Toss in the broccoli then sprinkle with the sugar, if you’re using it. Don’t worry, it’s not going to make it sweet. Sugar helps the color pop, keeping the broccoli vibrant.

Pour in the broth, stir, cover, and steam for about 4 minutes. The broccoli will be cooked but firm. Now if you like broccoli to have a bit of limp, then steam it for 5 minutes.

However long you steam the broccoli, once done, remove from heat.

Stir in the cashews and the cranberries. Replace the lid askew, and allow to sit for 3-5 minutes. State for seasoning, add any more salt or pepper if needed.

Stir in the lemon juice. serve immediately and enjoy this Dutch oven cranberry cashew broccoli.

Ways to adapt:

• Add 8 oz of sliced mushrooms while cooking the bacon and onions.
• Use red onion instead of yellow or white.
• Chill and serve as a salad.
• Use walnuts, almonds, peanuts, or pecans.

Can I use frozen broccoli?

Yes you can. However, depending on the type of frozen broccoli and the cut size, the steam time will need to be adjusted.

Can I use bacon bits?

Well…by bits, do you mean those pink rock-looking things? Ok, I love them too but they’re not the best in this dish.

You can use the pre-cooked bacon or jarred bacon pieces. Don’t add it until you’re steaming the broccoli. You’ll have to sauté the onions first in a bit of butter or oil.

Our favorite tools to make Dutch Oven Cranberry Cashew Broccoli!

Lodge Blacklock 5.5 quart Cast Iron Dutch Oven

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BuzzyWaxx Original Blend – Cast Iron and Carbon Steel Seasoning

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Make it a meal!

Try one of these entrees to make it a meal.

• Dutch Oven Peppered Bacon Meatloaf
• Dutch Oven Mississippi Pot Roast
• Sweet Tea Brined Grilled Chicken from The Complete Savorist
• Skillet Smoked Salmon
• Creamy Dijon Chicken from The Complete Savorist
• Citrus Spice Prime Rib Roast