Mary Berry’s Brussels Sprouts with Peas and Cashews is a delightful and colorful side dish, perfect for adding variety to your holiday table or any family meal. The nutty crunch of cashews, the sweetness of peas, and the caramelized Brussels sprouts come together to create a dish that’s both healthy and delicious. It’s easy to prepare and adds a touch of elegance to your spread.
What is Mary Berry Brussels Sprouts with Peas and Cashews?
This recipe features sautéed Brussels sprouts, vibrant green peas, and roasted cashews, all brought together with simple seasonings for a perfectly balanced side dish. It’s a quick and easy way to elevate ordinary vegetables into a show-stopping accompaniment.
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Why You Should Try This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Nutritious and Delicious: Packed with vitamins and healthy fats.
- Perfect for Any Occasion: Great for festive meals or weeknight dinners.
- Versatile: Can be adapted with different nuts or spices.
- Crowd-Pleaser: Combines textures and flavors that appeal to everyone.
Ingredients Needed to Make Mary Berry Brussels Sprouts with Peas and Cashews
For the Dish
- Brussels Sprouts (500g, trimmed and halved): The star of the dish, caramelized for extra flavor.
- Frozen Peas (200g): Adds sweetness and color.
- Cashews (100g, roasted): Provides a nutty crunch.
- Butter (30g): For sautéing and flavor.
- Olive Oil (2 tbsp): Helps caramelize the sprouts.
- Garlic (2 cloves, minced): Enhances the savory flavors.
- Salt and Pepper (to taste)
Optional Additions
- Lemon Zest (1 tsp): Adds a refreshing citrus note.
- Chili Flakes (a pinch): For a hint of spice.
Equipment Needed
- Large skillet or frying pan
- Saucepan
- Wooden spoon
Instructions to Make Mary Berry Brussels Sprouts with Peas and Cashews
Step 1: Cook the peas
Bring a small saucepan of water to a boil. Add the frozen peas and cook for 2-3 minutes, or until tender. Drain and set aside.
Step 2: Sauté the Brussels sprouts
In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts, cut side down, and cook for 5-7 minutes, or until golden brown. Stir occasionally to ensure even cooking.
Step 3: Add the garlic and butter
Add the minced garlic to the pan and cook for 1-2 minutes or until fragrant. Stir in the butter to coat the sprouts evenly.
Step 4: Combine the peas and cashews
Add the cooked peas and roasted cashews to the skillet. Stir well to combine and cook for 2-3 minutes, allowing the flavors to meld.
Step 5: Season and serve
Season the dish with salt and pepper to taste. Garnish with lemon zest or chili flakes, if desired. Serve warm.
What Goes Well With Mary Berry Brussels Sprouts with Peas and Cashews
- Roast Turkey or Chicken: Complements the rich flavors of roast meats.
- Mashed Potatoes: A creamy side that balances the texture of the sprouts.
- Gravy: Drizzle over for extra richness.
- Cranberry Sauce: Adds a sweet and tangy contrast.
- Stuffing: A classic pairing for festive meals.
- Rice or Quinoa: For a light and wholesome option.
- Vegetarian Mains: Pairs well with nut roasts or lentil loaves.
Expert Tips for Making the Best Mary Berry Brussels Sprouts with Peas and Cashews
- Don’t Overcook the Sprouts: Cook until tender but still slightly firm to maintain their texture.
- Use Fresh Peas: For an even sweeter flavor, use fresh peas when in season.
- Roast the Cashews: Lightly toasting the cashews enhances their flavor and crunch.
- Add Lemon Juice: A squeeze of fresh lemon juice brightens the dish.
- Try Different Nuts: Swap cashews for almonds or hazelnuts for a unique twist.
Easy Variations of Mary Berry Brussels Sprouts with Peas and Cashews
- Add Bacon: Cook crispy bacon pieces and mix them in for a smoky flavor.
- Use Almonds: Substitute cashews with sliced almonds for a different crunch.
- Include Dried Cranberries: Add a festive touch with a handful of cranberries.
- Spice It Up: Add a pinch of paprika or curry powder for a bold flavor.
- Make It Vegan: Replace butter with vegan margarine or extra olive oil.
Best Practices to Store Mary Berry Brussels Sprouts with Peas and Cashews
- Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat Gently: Warm in a skillet over medium heat with a splash of olive oil or butter.
- Freeze for Longer Storage: While best fresh, you can freeze leftovers for up to 1 month. Thaw overnight and reheat before serving.
Nutrition Value (per serving):
- Calories: 200
- Carbohydrates: 15g
- Protein: 5g
- Fat: 12g
- Fiber: 4g
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts, but they may need extra cooking time to remove excess moisture. Pat them dry before sautéing for the best results.
How do I roast cashews for this dish?
To roast cashews, spread them on a baking tray and bake at 180°C (350°F) for 5-7 minutes, or until golden and fragrant. Keep an eye on them as they can burn quickly.
Can I make this dish vegan?
Yes, you can make it vegan by substituting butter with olive oil or a plant-based margarine.
What can I add to make this dish more festive?
You can add dried cranberries or a drizzle of maple syrup to give the dish a sweet and festive touch, perfect for holiday meals.
Final Words
Mary Berry’s Brussels Sprouts with Peas and Cashews is a versatile and flavorful side dish that’s sure to impress your family and guests. With its beautiful combination of textures and flavors, it’s a perfect addition to festive dinners or any special occasion. Try it today and enjoy a dish that’s both simple and sophisticated!
Print
Mary Berry Brussels Sprouts with Peas and Cashews Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Side Dish
- Method: Sautéing
- Cuisine: British
Description
Mary Berry Brussels Sprouts with Peas and Cashews features sautéed Brussels sprouts, vibrant green peas, and roasted cashews, all brought together with simple seasonings for a perfectly balanced side dish. It’s a quick and easy way to elevate ordinary vegetables into a show-stopping accompaniment.
Ingredients
For the Dish
- Brussels Sprouts (500g, trimmed and halved): The star of the dish, caramelized for extra flavor.
- Frozen Peas (200g): Adds sweetness and color.
- Cashews (100g, roasted): Provides a nutty crunch.
- Butter (30g): For sautéing and flavor.
- Olive Oil (2 tbsp): Helps caramelize the sprouts.
- Garlic (2 cloves, minced): Enhances the savory flavors.
- Salt and Pepper (to taste)
Optional Additions
- Lemon Zest (1 tsp): Adds a refreshing citrus note.
- Chili Flakes (a pinch): For a hint of spice.
Instructions
Step 1: Cook the peas
Bring a small saucepan of water to a boil. Add the frozen peas and cook for 2-3 minutes, or until tender. Drain and set aside.
Step 2: Sauté the Brussels sprouts
In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts, cut side down, and cook for 5-7 minutes, or until golden brown. Stir occasionally to ensure even cooking.
Step 3: Add the garlic and butter
Add the minced garlic to the pan and cook for 1-2 minutes or until fragrant. Stir in the butter to coat the sprouts evenly.
Step 4: Combine the peas and cashews
Add the cooked peas and roasted cashews to the skillet. Stir well to combine and cook for 2-3 minutes, allowing the flavors to meld.
Step 5: Season and serve
Season the dish with salt and pepper to taste. Garnish with lemon zest or chili flakes, if desired. Serve warm.
