Cashew & Garlic Broccoli

Happy Thanksgiving all!

I hope you are all enjoying your Thanksgiving weekends. I am writing from my mom’s house in Minnesota where I have been assisting in the kitchen for the last day.  I made some pumpkin bread and pumpkin hummus yesterday, but I wouldn’t be a crock pot blogger if I didn’t make something in the crock pot.  So, today I am making a side dish in my mom’s adorable blue 4 qt crock pot! This dish already smells delicious; with garlic and lemon it’s tough to go wrong. Here’s the recipe!

Here I am squeezing lemon juice on the broccoli.


  • 2 lbs of broccoli florets
  • 1 cup of cashews
  • 12 cloves of garlic, peeled and roughly chopped (still in decent sized pieces)
  • Juice of 1 large lemon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 2 tablespoons of olive oil

What to do:

Put the olive oil in first at the bottom of the crock pot. Add the broccoli florets, cashews and garlic. Add the salt and pepper. Squeeze the lemon juice over everything. Give it a bit of a stir when adding the salt, pepper and lemon juice so it ends up somewhat evenly on all the broccoli. Cook on low for 4 hours or on high for 2 hours. Serve with other delicious foods.


I may have over cooked a little, but I really enjoyed the flavors! The garlic turned blue and I have no clue why. It still tasted normal though.  Very perplexing. Good ol’ broccoli. I felt better eating some veggies with all the other Thanksgiving food too!

Crock Pot Broccoli with Cashews and Garlic

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