Mary Berry Brussels Sprouts with Peas and Cashews Recipe
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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Side Dish
- Method: Sautéing
- Cuisine: British
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.