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Mary Berry Brussels Sprouts with Peas and Cashews

Mary Berry Brussels Sprouts with Peas and Cashews Recipe

  • Author: Ekani Ella
  • 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.