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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Cranberry Cashew Broccoli
Servings: 6
Calories: 673kcal
Author: Ned Adams


  • 4 qt. Dutch Oven or larger


  • 1 lb bacon chopped
  • 1 cup onion diced
  • ½ tsp salt +/-, to taste
  • 1 tsp black pepper +/-, to taste
  • 1 tbsp garlic miced/grated; 1 tsp granulated
  • lbs broccoli chopped/florets; (2-3 lbs)
  • tsp granulated sugar (optional)
  • 1 cup low-sodium chicken broth
  • cups cashews
  • cups dried cranberries sweetened or not
  • 3 tbsp lemon juice (1 lemon)


  • 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.


Calories: 673kcal | Carbohydrates: 52g | Protein: 22g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 775mg | Potassium: 1052mg | Fiber: 8g | Sugar: 26g | Vitamin A: 1205IU | Vitamin C: 174mg | Calcium: 116mg | Iron: 4mg