Mary Berry’s Christmas Sprouts and Peas is a vibrant and flavorful side dish that brings festive cheer to your holiday table. Combining tender Brussels sprouts with sweet peas and a hint of seasoning, this dish is quick to prepare and adds a pop of green to any Christmas feast.
What Is Mary Berry’s Christmas Sprouts and Peas?
This recipe features lightly cooked Brussels sprouts and peas, tossed together with butter and simple seasonings to create a fresh and delicious side dish. It’s a versatile accompaniment to roasted meats, making it a perfect addition to a festive meal. The sprouts are tender yet firm, and the peas provide a natural sweetness that balances the flavors beautifully.
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Why You’ll Love This Recipe
- Festive and Fresh: Perfect for adding a seasonal touch to your table.
- Quick and Easy: Ready in just 20 minutes with minimal effort.
- Healthy and Nutritious: Packed with vitamins and natural sweetness.
- Family-Friendly: A great way to serve greens during the holidays.
- Elegant Presentation: Bright and colorful for a beautiful side dish.
Ingredients Needed to Make Mary Berry’s Christmas Sprouts and Peas
- 300g Brussels sprouts – Trimmed and halved for even cooking.
- 200g frozen peas – Adds sweetness and a vibrant color.
- 2 tbsp butter – Enhances the flavor and adds richness.
- 1 small shallot (finely chopped) – Adds a mild onion flavor.
- 1 tbsp fresh parsley (chopped) – For garnish and added freshness.
- Salt and pepper – To season.
- Optional: Zest of 1 lemon – Adds a hint of brightness.
Instructions to Make Mary Berry’s Christmas Sprouts and Peas
Step 1: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Halve them to ensure even cooking.
Step 2: Cook the Brussels Sprouts
Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook for 5-7 minutes, or until tender but still slightly firm. Drain and set aside.
Step 3: Cook the Peas
In the same saucepan, bring another pot of salted water to a boil. Add the frozen peas and cook for 2-3 minutes, or until tender. Drain and set aside.
Step 4: Sauté the Shallot
In a large skillet, melt the butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Step 5: Combine the Sprouts and Peas
Add the cooked Brussels sprouts and peas to the skillet with the shallot. Toss everything together to coat the vegetables in the butter and shallot mixture. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Transfer the sprouts and peas to a serving dish. Garnish with freshly chopped parsley and lemon zest if desired. Serve warm as a festive side dish.
What Goes Well with Mary Berry’s Christmas Sprouts and Peas
- Roast Turkey or Chicken: A classic pairing for holiday meals.
- Stuffing: Complements the savory flavors of stuffing.
- Roast Potatoes: A hearty side that balances the fresh greens.
- Gravy: A drizzle of gravy ties the dish together with other festive items.
- Glazed Ham: Sweet and savory ham pairs wonderfully with fresh vegetables.
Expert Tips for the Best Christmas Sprouts and Peas
- Don’t Overcook: Keep the sprouts tender-crisp to preserve their flavor and texture.
- Use Fresh Peas If Available: Fresh peas enhance the dish with a more vibrant flavor.
- Add a Nutty Touch: Toss in toasted almonds or hazelnuts for added texture.
- Incorporate Bacon: Crispy bacon bits add a smoky, savory flavor.
- Brighten with Lemon: A touch of lemon zest or juice enhances the freshness.
Easy Variations of Mary Berry’s Christmas Sprouts and Peas
- Garlic Butter Version: Sauté minced garlic in the butter for extra flavor.
- Creamy Version: Add a splash of cream or crème fraîche for a luxurious twist.
- Cheesy Sprouts and Peas: Sprinkle-grated Parmesan or Gruyère before serving.
- Add Cranberries: Mix in dried cranberries for a festive touch of sweetness.
- Herb Medley: Use thyme or rosemary along with parsley for an aromatic variation.
Best Practices to Store Mary Berry’s Christmas Sprouts and Peas
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet with a small knob of butter or a splash of water.
- Freeze: Freeze cooked sprouts and peas in a freezer-safe container for up to 1 month. Thaw and reheat gently.
How Can I Make Mary Berry’s Christmas Sprouts and Peas Healthier?
- Use Olive Oil Instead of Butter: Reduces saturated fat while keeping it flavorful.
- Add More Greens: Mix in spinach or kale for additional nutrients.
- Limit the Salt: Use less salt or opt for a salt-free seasoning blend.
- Skip the Garnish: Omit butter or cheese garnishes for a leaner dish.
Nutrition Value (Per Serving)
- Calories: 120 kcal
- Fat: 7g
- Carbohydrates: 10g
- Protein: 4g
- Fiber: 4g
Final Words
Mary Berry’s Christmas Sprouts and Peas is a quick, vibrant, and delicious side dish that complements any festive meal.
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Mary Berry Christmas Sprouts And Peas
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: British
Description
This recipe features lightly cooked Brussels sprouts and peas, tossed together with butter and simple seasonings to create a fresh and delicious side dish. It’s a versatile accompaniment to roasted meats, making it a perfect addition to a festive meal. The sprouts are tender yet firm, and the peas provide a natural sweetness that balances the flavors beautifully.
Ingredients
- 300g Brussels sprouts – Trimmed and halved for even cooking.
- 200g frozen peas – Adds sweetness and a vibrant color.
- 2 tbsp butter – Enhances the flavor and adds richness.
- 1 small shallot (finely chopped) – Adds a mild onion flavor.
- 1 tbsp fresh parsley (chopped) – For garnish and added freshness.
- Salt and pepper – To season.
- Optional: Zest of 1 lemon – Adds a hint of brightness.
Instructions
Step 1: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Halve them to ensure even cooking.
Step 2: Cook the Brussels Sprouts
Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and cook for 5-7 minutes, or until tender but still slightly firm. Drain and set aside.
Step 3: Cook the Peas
In the same saucepan, bring another pot of salted water to a boil. Add the frozen peas and cook for 2-3 minutes, or until tender. Drain and set aside.
Step 4: Sauté the Shallot
In a large skillet, melt the butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Step 5: Combine the Sprouts and Peas
Add the cooked Brussels sprouts and peas to the skillet with the shallot. Toss everything together to coat the vegetables in the butter and shallot mixture. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Transfer the sprouts and peas to a serving dish. Garnish with freshly chopped parsley and lemon zest if desired. Serve warm as a festive side dish.
