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Most oven recipes have a “set it and forget it” style of cooking, but this recipe requires a bit more care. To make this recipe for Broccoli & Cashew Sheet Pan “Stir Fry”, I suggest using a timer. Using a timer for this recipe will make the cooking process much easier.
Although this recipe needs more attention, it more than makes up for it in flavor and in the overall simplicity.
I like to double this recipe and make it ahead for the weekly meal prep!
Why You Should Make Broccoli & Cashew Sheet Pan “Stir Fry” for Your Meal Prep
I like this recipe for several reasons, but mainly because it’s a quick and easy way to meal prep for the week! Anything that cuts down on my meal prep time or greatly simplifies it is amazing. If you haven’t guessed already, I cook a lot. Since I cook so often during the week, I prefer to not have to put too much thought into the meals that get me through the day. This recipe is perfect for that. I am not the type of person that can eat raw veggies all day and still enjoy life. Food should be fun and enjoyable at all times, even when it’s meant to be simple and time-saving.
Meal prep is not just for people that go to the gym anymore. To me, meal prepping is a practical application for most people. If you’re a busy parent, working long hours, trying to save money, trying to eat healthier, a full-time student, or just someone with a busy day-to-day life, then meal prep is your friend. I like to set an hour or two aside every Sunday to meal prep and make veggies, rice, quinoa, tofu, and other filling foods in bulk for the week. If you’re new to meal prepping, then I recommend starting by meal prepping one meal for the week.
Final Thoughts: When making this recipe, it is important that you keep ratios in mind. If it looks like you don’t have enough sauce to fully cover all broccoli and cashew pieces, then I suggest making more. It’s better to have more sauce than to put too little on. If you have too much sauce then you can leave the pan in the oven for a few minutes longer and allow the sauce to have more time to thicken. But if you have too little sauce then you run the risk of allowing the sauce to thicken too quickly and potentially burn.
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- 2 Large Bundles of Broccoli, Chopped into bite-sized pieces
- 1 1/2 Cup of Cashews
- Sprinkle of Sesame Seeds (Optional)
- Sprinkle of Green Onion, Finely Sliced
- Preheat oven to 375°F.
- Spread broccoli pieces evenly onto a sheet pan and place in the oven for 10 minutes.*
- While the broccoli is roasting mix all sauce ingredients together in a bowl and set aside.
- When the timer goes off, remove the pan from the oven and flip the broccoli before placing the pan back in the oven for another 10 minutes.*
- When the timer goes off for the second time, remove the pan from the oven and sprinkle the cashews onto the pan. Place the pan back in the oven for another 10 minutes.*
- When the timer has gone off for the third time, remove the pan from the oven and pour the sauce evenly onto the broccoli and cashews. Mix the broccoli, cashews, and sauce around to evenly coat all pieces before placing back in the oven for 5 minutes.*
- When the timer has gone off for the final time, remove the pan from the oven and sprinkle the sesame seeds and green onion onto the broccoli and cashews. Allow at least 5 minutes of cooling before serving. Serve as desired.
- Tamari/Soy Sauce: You can substitute soy sauce for tamari.
- I highly recommend setting a timer since it will be needed a few times during the making of this recipe. Additionally, the timer will be especially helpful towards the end of the recipe to avoid burning the sauce.
- After adding the sauce you can leave the pan in the oven for longer than the recommended 5 minutes, but check on it after every minute beyond the first 5 or the sauce may burn.
Want more meal prep recipes? Check out my recipe for Lemon Pasta with Asparagus and Mushrooms!