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.