Dutch Oven Cranberry Cashew Broccoli is a fancy-feeling yet simple side dish perfect for the holidays or any night of the week.
Looking for more amazing side dish recipes? Give a try our Dutch Oven Steamed Corn or Skillet Baked Beans and Bacon. On the healthier side you could whip up our Skillet Roasted Asparagus in no time.
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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
Buy Now →BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning
Buy Now →Other Related Cast Iron Side Dish Recipes
If you tried this Dutch Oven Cranberry Cashew Broccoli or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Dutch Oven Cranberry Cashew Broccoli
Equipment
- 4 qt. Dutch Oven or larger
Ingredients
- 1 lb bacon chopped
- 1 cup onion diced
- ½ teaspoon salt +/-, to taste
- 1 teaspoon black pepper +/-, to taste
- 1 tablespoon garlic miced/grated; 1 teaspoon granulated
- 2½ lbs broccoli chopped/florets; (2-3 lbs)
- ⅛ teaspoon granulated sugar (optional)
- 1 cup low-sodium chicken broth
- 1½ cups cashews
- 1½ cups dried cranberries sweetened or not
- 3 tablespoon lemon juice (1 lemon)
Instructions
- In a 4 qt. Dutch oven on medium-high heat, cook the bacon and the onions.
- Once the bacon and onions are about halfway cooked, stir in the salt, pepper, and garlic, resume cooking.
- Drain the renderings once the bacon has reached the desired crispiness; reduce heat to medium.
- Add the broccoli.
- Sprinke in the sugar and pour in the broth, stir well; cover.
- Steam the broccoli for 4 minutes or to desired doneness.
- Remove from heat, stir in the cranberries and cashews.
- Replace the lid askew, allow to sit for 3-5 minutes.
- Taste for seasoning, add any additional salt and pepper if needed.
- Stir in the fresh lemon juice.
- Serve immediately.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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
Irena
A delicious way to sneak extra broccoli into your diet. Love the combo of salty bacon and sweet/tangy cranberries in this dish.
veenaazmanov
What a delicious and yummy combination of ingredients to making this amazing side dish. Burst of flavors and crunch in every bite.