Need a midweek side dish that packs a punch but is easy to make? Look no further than this roasted Tenderstem broccoli side dish sprinkled with cashews seasoned with a homemade recipe. So good!
Wash and dry Tenderstem broccoli. Cut off the ends. Cut them in half lengthways. Coat them in olive oil, place them in a baking dish and put in the oven for 20 – 25 minutes.
In a small mixing bowl, mix garlic powder, sugar and paprika.
In a small fry pan over medium heat, add cashews and toss until it starts to brown a little. Add seasoning and toss for another 30 seconds. Set aside to cool down.
If you’re using coriander, handpick the leaves for garnish.
When Tenderstem broccoli is ready, sprinkle it with garlic cashews and any leftover seasoning.
Garnish with coriander and serve
Notes
If you’re not able to find Tenderstem broccoli, you can use broccoli, cauliflower or asparagus.
For a nut free option, you can make garlic sunflower seeds or pepitas.
If you’re not a fan of cashews, try macadamia nuts or almonds.
Omit the coriander if you don’t like coriander or you don’t think it needs a garnish.