Mary Berry’s Brussel Sprouts With Peas And Cashews Recipe [GUIDE]

Mary Berry’s Brussels Sprouts with Peas and Cashews is a delightful and unexpected take on the classic Brussels sprouts side dish, bringing together vibrant green vegetables with a satisfying crunch and rich flavor. Known for her effortless yet elegant approach to cooking, Mary Berry has transformed the humble Brussels sprout from a typically polarizing vegetable into a dish that’s not only easy to prepare but also packed with complementary textures and flavors.

This dish combines Brussels sprouts, often seen as a staple during holiday dinners, with the sweetness of peas and the buttery, nutty crunch of cashews. The peas lend a slight sweetness and a tender contrast to the sprouts, while the cashews add an indulgent, savory crunch, making it a harmonious blend of flavors and textures. This recipe makes Brussels sprouts approachable for even those who are skeptical about the vegetable, and it’s an excellent way to elevate any dinner, especially during festive seasons.

The dish is also highly versatile, fitting perfectly with both everyday meals and holiday spreads. The balance of flavors makes it a great accompaniment to roast meats, especially turkey or chicken, but it could also stand out as a vegetarian side. For anyone looking to make their Brussels sprouts more exciting and flavorful, Mary Berry’s Brussels Sprouts with Peas and Cashews is a must-try.

Mary Berry’s Brussel Sprouts With Peas And Cashews Recipe

Ingredients Needed

To recreate Mary Berry’s Brussels Sprouts with Peas and Cashews, you’ll need a mix of fresh, nutritious ingredients, each adding a layer of texture and flavor to the dish. Here’s a comprehensive list of the ingredients you’ll need to get started:

1. Brussels Sprouts (500g) – The star of the dish. Choose fresh Brussels sprouts, trimming off any outer leaves and cutting them in half to ensure they cook evenly. The sprouts provide a rich, earthy flavor that forms the backbone of the recipe.
2. Frozen Peas (200g) – Frozen peas are the best option for convenience, and they bring a subtle sweetness to balance the bitterness of the Brussels sprouts. They also add color to the dish, making it visually appealing.
3. Cashew Nuts (100g) – Unsalted cashews are a great choice for adding a crunchy texture and a nutty flavor that complements the vegetables perfectly. Toasting the cashews lightly intensifies their flavor.
4. Butter (2 tablespoons) – Butter adds a rich, silky texture to the dish, helping to bring the ingredients together while giving them a slight indulgent taste.
5. Olive Oil (1 tablespoon) – A little olive oil is used for sautéing, contributing to a light, aromatic flavor.
6. Garlic (2 cloves, minced) – Garlic is a key ingredient for infusing the dish with a savory undertone that complements both the Brussels sprouts and the peas.
7. Lemon Zest (1 teaspoon) – A touch of lemon zest will bring a refreshing citrus note, cutting through the richness of the butter and cashews.
8. Salt and Black Pepper – These essential seasonings help enhance the natural flavors of the vegetables. Adjust to taste.
9. Fresh Parsley (optional) – Chopped fresh parsley can be sprinkled on top for an added burst of freshness and color.

Equipment Needed

While Mary Berry’s Brussels Sprouts with Peas and Cashews is simple to make, you’ll still need a few essential kitchen tools to help with preparation and cooking. Here’s a list of the equipment you’ll need to make the dish:

1. Sharp Knife – For trimming and halving the Brussels sprouts. A sharp knife ensures clean cuts, making the preparation easier and faster.
2. Cutting Board – A sturdy cutting board will make it safe and easy to chop the Brussels sprouts and prepare the other ingredients.
3. Large Pan or Skillet – A wide, heavy-bottomed pan works best for sautéing the Brussels sprouts and peas. A non-stick skillet is an excellent choice for ensuring everything cooks evenly without sticking.
4. Medium Pot – For blanching the peas (if you’re using fresh peas) or boiling them briefly to heat them through if using frozen peas.
5. Ladle or Slotted Spoon – This will help you remove the peas from the boiling water and transfer them to the pan for sautéing.
6. Wooden Spoon or Tongs – You’ll need this to stir the ingredients in the pan and ensure everything is coated with butter and olive oil.
7. Serving Dish – Once cooked, the dish is ready to serve. A large serving bowl or platter is ideal for presenting this side dish.
8. Grater – A microplane or fine grater is helpful for zesting the lemon.

Instructions To Make Mary Berry’s Brussels Sprouts With Peas And Cashews

1. Prep The Brussels Sprouts

   Start by trimming the Brussels sprouts. Cut off the tough stems and remove any discolored outer leaves. Slice them in half lengthwise. If you have particularly large sprouts, you may want to quarter them for even cooking.

2. Toast The Cashews

   In a dry pan, toast the cashews over medium heat for about 2-3 minutes until they are lightly golden and fragrant. Stir occasionally to prevent burning. Once done, remove from the pan and set aside.

3. Boil The Brussels Sprouts

   Bring a pot of salted water to a boil. Add the Brussels sprouts and cook them for about 4-5 minutes, or until they are tender but still vibrant green. If you prefer them softer, you can cook them for a little longer. Drain the Brussels sprouts and set them aside.

4. Cook The Peas

   If you’re using frozen peas, blanch them in boiling water for just 2-3 minutes until heated through. Drain them and set aside.

5. Sauté The Aromatics

   In a large pan, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned. This will infuse the oil and butter with a lovely savory aroma.

6. Combine The Brussels Sprouts, Peas, And Cashews

   Add the cooked Brussels sprouts and peas to the pan, stirring gently to coat them in the buttery garlic mixture. Cook for another 2-3 minutes, allowing the flavors to meld together.

7. Season And Finish

   Grate a teaspoon of lemon zest over the mixture and season with salt and black pepper to taste. Toss everything together to combine evenly.

8. Serve

   Transfer the Brussels sprouts, peas, and cashews to a serving dish. If desired, sprinkle chopped fresh parsley on top for added freshness and color. Serve immediately as a delicious side dish.

Tips And Tricks

• Customize the Crunch: If you prefer an extra crunch, you can toast the cashews until golden, but be careful not to overdo it. Alternatively, you can replace the cashews with other nuts like almonds or pecans for a different texture.
• Brussels Sprout Preparation: To speed up the prep process, you can buy pre-trimmed Brussels sprouts, which saves time when getting them ready for cooking. Be sure to rinse them thoroughly before cooking.
• Flavor Boost: If you want a more intense flavor profile, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for some heat. A little grated Parmesan cheese on top would also add depth and umami.
• Make Ahead: This dish can be prepped in advance. You can trim the Brussels sprouts and toast the cashews a day ahead. Simply reheat everything together before serving.
• Cooking Time: Be mindful of the cooking time for the Brussels sprouts. Overcooking can make them mushy and less appetizing, so keep an eye on them.

Mary Berry’s Brussels Sprouts with Peas and Cashews is a refined yet simple side dish that effortlessly elevates the humble Brussels sprout. The balance of flavors-earthy Brussels sprouts, sweet peas, and crunchy, nutty cashews-creates a delightful harmony that is bound to please even the most skeptical of sprout lovers. The addition of lemon zest and garlic adds an aromatic lift, while the buttery richness ties everything together in a satisfying way.

This dish isn’t just for special occasions; it’s an easy and vibrant addition to any meal. Whether you’re preparing a festive feast or just a weekday dinner, this side dish is sure to impress with minimal effort. With a few simple ingredients and straightforward instructions, you’ll be able to create a dish that’s both flavorful and full of texture, leaving your guests asking for seconds.

Easy Recipe Variations For Mary Berry’s Brussel Sprouts With Peas And Cashews

Mary Berry’s recipe for Brussels sprouts with peas and cashews is already a wonderful, vibrant side dish, but you can easily elevate or modify it with a few creative variations. These variations can cater to different tastes, dietary preferences, or the seasonal ingredients you have available. Here are some ideas to make this dish your own:

1. Add a Tangy Twist with Lemon or Orange Zest

   If you’re looking to balance the earthiness of Brussels sprouts, the slight sweetness of peas, and the rich texture of cashews, a touch of citrus can brighten the dish. A sprinkle of lemon zest or orange zest just before serving adds a fresh, zesty punch that lifts the entire flavor profile. You can even drizzle a little citrus juice over the dish for an added tangy layer.

2. Incorporate Bacon or Pancetta for a Savory Touch

   For those who love the savory, smoky flavor of cured meats, adding crispy bacon or pancetta can take this dish to a whole new level. The fat from the bacon adds a delightful richness to the Brussels sprouts, while the crispy texture offers a nice contrast to the soft vegetables. To do this, simply fry the bacon or pancetta pieces until crisp, then toss them into the mix just before serving.

3. Add Garlic and Shallots for Extra Flavor

   Garlic is an excellent companion to Brussels sprouts, and adding finely chopped garlic and shallots to the sauté pan can infuse the dish with an aromatic depth. The sweetness of caramelized shallots and the boldness of garlic blend beautifully with the cashews and peas, providing a more complex flavor profile.

4. Go Vegan with a Cashew Cream Sauce

   For a vegan alternative, you could swap out any dairy in the recipe for a rich, creamy cashew sauce. Soak raw cashews overnight, then blend them with water, lemon juice, nutritional yeast, and a pinch of salt to create a smooth, creamy sauce. Pour this over your Brussels sprouts for an indulgent, dairy-free version that still retains the nutty flavor of the cashews.

5. Spicy Kick with Red Pepper Flakes or Chili

   If you enjoy a bit of heat, sprinkle some red pepper flakes over the Brussels sprouts or sauté a chopped fresh chili along with the garlic. The heat from the chili contrasts beautifully with the sweetness of the peas and the creamy texture of the cashews, creating a wonderful balance of flavors that wakes up the taste buds.

6. Add Other Vegetables

   You can add a variety of other vegetables to bulk up this dish or change the flavor profile. Consider adding thinly sliced carrots, parsnips, or baby corn for an added crunch or sweetness. These vegetables blend well with Brussels sprouts, offering a delightful variety of textures and colors in your dish.

7. Herb Variations

   Fresh herbs can really elevate the dish. Try adding a handful of fresh parsley, thyme, or basil at the end of cooking to infuse the dish with their aromatic oils. Rosemary would also pair beautifully, especially if you decide to add roasted potatoes as part of the dish.

These variations ensure that Mary Berry’s Brussels sprouts with peas and cashews can be adapted for any occasion, from a simple weeknight dinner to a festive holiday feast.

Storing Leftovers

If you happen to have leftovers from this delicious side dish, don’t worry-they store beautifully and can be enjoyed for several days after your meal. Proper storage ensures that you can maintain the dish’s freshness and flavor, and there are a few tips to help you make the most of your leftovers:

1. Cooling Before Storing

   Allow the Brussels sprouts and peas mixture to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess or spoilage. Once the dish has cooled, transfer it into an airtight container. If you’re storing it for more than one day, it’s a good idea to divide it into smaller portions, making reheating more convenient and minimizing exposure to air.

2. Refrigeration

   Store the leftovers in the refrigerator for up to 3 days. The Brussels sprouts may lose a little of their crispness, but the flavor will still be delicious. If you’re concerned about the cashews becoming soft, you can add them back into the dish just before reheating.

3. Freezing

   If you want to store the dish for a longer period, freezing is an option. However, freezing can alter the texture of the Brussels sprouts slightly. To freeze, place the cooled leftovers into an airtight, freezer-safe container. You can also use a freezer bag for more compact storage. The dish will keep in the freezer for up to 2 months. When you’re ready to eat, thaw the mixture overnight in the refrigerator and reheat on the stove or in the microwave.

4. Reheating

   To reheat, you can place the dish back in a pan with a small amount of butter or oil, cooking it on medium heat until heated through. This helps revitalize the texture, making it closer to the fresh version. For the microwave, use a microwave-safe bowl, cover it loosely, and heat in short intervals to prevent overcooking. Stir between intervals for even heating.

For the best results, avoid reheating multiple times, as this could further degrade the texture and flavor. It’s better to reheat only what you need.

What To Eat With Mary Berry’s Brussel Sprouts With Peas And Cashews?

Mary Berry’s Brussels sprouts with peas and cashews is a versatile and vibrant side dish that pairs wonderfully with a variety of main courses. Whether you’re preparing a simple dinner for yourself or a grand holiday feast, here are some ideas for what to serve alongside this dish:

1. Roast Chicken or Turkey

   The subtle flavors of Mary Berry’s Brussels sprouts dish complement the richness of roast chicken or turkey beautifully. The crispy skin of roasted poultry, combined with tender meat, pairs well with the slight bitterness of the Brussels sprouts and the sweetness of the peas. For added indulgence, you can serve this with some creamy mashed potatoes or gravy.

2. Grilled or Pan-Seared Salmon

   The richness of grilled or pan-seared salmon contrasts nicely with the crunch of cashews and the earthiness of the Brussels sprouts. A simple squeeze of lemon over the salmon adds a fresh layer that brings the whole plate together. A side of quinoa or wild rice can complete the meal.

3. Vegetarian or Vegan Main Dishes

   If you’re looking for a vegetarian or vegan option, this dish works wonderfully with hearty plant-based mains such as lentil loaf, quinoa patties, or a vegetable casserole. The nutty flavor of the cashews, combined with the tender Brussels sprouts, creates a nice balance against the robust textures of a plant-based main dish.

4. Steak or Grilled Lamb

   For meat lovers, the rich, savory flavors of steak or grilled lamb pair wonderfully with the slightly sweet and nutty Brussels sprouts dish. The beef or lamb’s bold flavors are nicely softened by the freshness of peas and the crunch of cashews. You can serve this with roasted vegetables or a rich, velvety sauce to elevate the entire meal.

5. Pasta Dishes

   For a lighter option, serve Mary Berry’s Brussels sprouts with peas and cashews alongside a simple pasta dish. A fresh pasta with a light pesto or a creamy mushroom sauce would pair wonderfully with this vegetable side. The nuttiness of the cashews in the sprouts complements the textures of the pasta, making this a perfect vegetarian pairing.

Conclusion

Mary Berry’s Brussels sprouts with peas and cashews is a delightful, nutrient-packed side dish that offers versatility, flavor, and the potential for many creative variations. Whether you’re keeping it simple with her original recipe or adding your own twists, this dish is a fantastic way to enjoy the often underappreciated Brussels sprout.

Not only is it a visual feast with vibrant green hues, but it also balances sweet, nutty, and savory flavors that can be easily adapted to suit different tastes and dietary needs. And if you find yourself with leftovers, fear not-this dish stores beautifully, whether in the fridge or freezer, allowing you to savor it for days to come.

Ultimately, this dish pairs well with a wide range of mains, from meat-based to plant-based, making it a versatile choice for any occasion. Whether you’re serving it alongside a festive roast or a casual weekday dinner, it’s a dish that can be tailored to your needs while offering both flavor and nourishment.

FAQs

What Ingredients Are Required For Mary Berry’s Brussels Sprouts With Peas And Cashews Recipe?

To make Mary Berry’s Brussels sprouts with peas and cashews, you will need the following ingredients: Brussels sprouts, fresh or frozen peas, unsalted cashews, butter (or olive oil for a lighter option), garlic, salt, and pepper. Optional ingredients can include fresh lemon zest or herbs like thyme for added flavor.

Can I Substitute The Cashews With Other Nuts In Mary Berry’s Brussels Sprouts Recipe?

Yes, you can substitute cashews with other nuts if preferred. Almonds, walnuts, or hazelnuts are great alternatives that will still add a crunchy texture and nutty flavor to the dish. However, if you’re using larger nuts like walnuts, consider chopping them into smaller pieces to avoid overpowering the Brussels sprouts.

How Long Does It Take To Prepare And Cook Mary Berry’s Brussels Sprouts With Peas And Cashews?

The preparation time for this recipe is relatively quick, taking about 10-15 minutes to prepare the ingredients. Cooking time is around 15-20 minutes, depending on whether you’re using fresh or frozen peas. The dish is ready in about 30 minutes, making it a great side dish to accompany a variety of main courses.