Mary Berry Brussel Sprouts With Peas And Cashews Recipe [Tips & Tricks]

If you’re looking for a fresh twist on a classic vegetable dish, Mary Berry’s Brussels sprouts with peas and cashews is definitely worth a try!

This recipe brings together the earthy, hearty flavor of Brussels sprouts, the sweet pop of peas, and the satisfying crunch of cashews, creating a perfect balance of textures and flavors. Not only is it super easy to make, but it’s also a great way to elevate any meal, whether it’s a holiday feast or a simple weeknight dinner. Plus, it’s a fantastic way to get those greens in while keeping things exciting!

Mary Berry Brussel Sprouts With Peas And Cashews Recipe

Ingredients Needed

To make Mary Berry’s Brussels Sprouts with Peas and Cashews, you’ll need a well-balanced combination of fresh vegetables, nuts, and seasoning. The following ingredients come together to create a dish that is both vibrant in color and full of flavor, offering a beautiful balance of crunchy, earthy, and savory elements.

1. Brussels Sprouts (approx. 500g):
   These miniature cabbages are the star of the dish. Look for firm, fresh Brussels sprouts with tightly packed leaves. When cooked properly, they have a tender texture with just a slight bite, making them a perfect addition to any meal. The slight bitterness of the Brussels sprouts complements the sweetness of the peas and the richness of the cashews.

2. Frozen Peas (200g):
   Frozen peas are a great choice because they retain their sweetness and are quick to cook. Their natural sweetness contrasts beautifully with the slightly bitter Brussels sprouts and adds a pop of color to the dish. You could use fresh peas if available, but frozen peas are often just as good, if not better, in terms of flavor and ease of use.

3. Cashew Nuts (75g):
   The cashews add a delightful crunch and creaminess to the dish. Their mild, buttery flavor enhances the overall richness of the recipe. To get the best result, use unsalted, roasted cashews. You can lightly toast them yourself to bring out their natural oils, or you can use pre-roasted ones.

4. Butter (50g):
   Butter is used to sauté the Brussels sprouts, giving them a rich, smooth finish. It’s also essential for the flavor balance, contributing a creamy, slightly salty taste that ties together the dish. If you prefer, you can substitute butter with olive oil or a dairy-free butter alternative for a lighter version.

5. Garlic Cloves (2, minced):
   Garlic adds depth and a savory aroma to the dish. The garlic is sautéed with the Brussels sprouts, releasing its oils and giving the dish a fragrant base that complements the other ingredients.

6. Olive Oil (1-2 tablespoons):
   Olive oil is used to help sauté the vegetables and add a subtle fruity flavor to the dish. It also helps prevent the butter from burning when cooking at higher temperatures.

7. Lemon Zest (from 1 lemon):
   The zest of a lemon adds a fragrant, citrusy brightness that cuts through the richness of the butter and cashews. The zing of lemon helps to freshen up the dish and adds an extra layer of flavor complexity.

8. Salt and Black Pepper (to taste):
   Salt is essential to bring out the natural flavors of the vegetables, while freshly cracked black pepper provides a mild heat and spice that enhances the overall taste of the dish.

9. Fresh Parsley (optional, for garnish):
   Parsley adds a fresh, herbaceous finish that brightens up the dish visually and offers a subtle herbal note when eaten.

Equipment Needed

Mary Berry’s Brussels Sprouts with Peas and Cashews is a simple, yet flavorful dish that requires a few essential tools for preparation and cooking. Here’s what you’ll need to make this dish:

1. Large Pan or Skillet:
   A large non-stick frying pan or skillet is essential for sautéing the Brussels sprouts and for cooking the peas. The pan should have enough space to allow the Brussels sprouts to cook evenly without overcrowding. A good quality pan will ensure that the Brussels sprouts get a nice golden-brown sear without sticking.

2. Saucepan (for peas):
   A small to medium-sized saucepan is ideal for quickly cooking the frozen peas. They only need a few minutes to heat through, and using a separate saucepan ensures that they maintain their bright green color and delicate texture.

3. Knife and Chopping Board:
   A sharp knife and chopping board are needed to trim the Brussels sprouts, chop the garlic, and zest the lemon. It’s important to trim the sprouts properly, removing any outer leaves that are wilted or yellowed and cutting an "X" in the base to ensure they cook evenly.

4. Garlic Press (optional):
   A garlic press can be helpful if you want to save time mincing the garlic. It ensures the garlic is finely crushed, releasing its oils more effectively and distributing the flavor evenly in the dish.

5. Zester:
   A zester or microplane is useful for zesting the lemon. It allows you to scrape off the lemon peel without taking the bitter white pith beneath the surface. This will add a fresh, citrusy note to the dish without any bitterness.

6. Slotted Spoon or Tongs:
   These are handy for removing the peas from the saucepan and adding them to the pan with the Brussels sprouts. A slotted spoon will allow excess water to drain off the peas, keeping the dish from becoming too watery.

7. Serving Dish or Bowl:
   A serving dish is required to plate the final dish. You can use a large bowl for family-style serving, or individual plates if you’re plating portions for guests. Garnishing with a sprinkle of fresh parsley and a squeeze of lemon juice right before serving adds the finishing touch.

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

Mary Berry’s Brussels Sprouts with Peas and Cashews is a quick, easy, and flavorful dish that makes a perfect side to a variety of meals. Here’s how you can make it:

1. Prepare The Ingredients

   • Trim the Brussels sprouts by cutting off the tough ends and removing any yellow or wilted outer leaves. Cut a small ‘X’ at the base of each sprout to help them cook evenly.
   • Mince the garlic cloves and zest the lemon.
   • Measure out the peas and cashews. If the cashews are not roasted, lightly toast them in a dry pan for a few minutes until golden brown and fragrant.

2. Cook The Brussels Sprouts

   • Heat the butter and olive oil in a large pan over medium heat. Once the butter has melted and starts to bubble, add the Brussels sprouts.
   • Sauté the sprouts for about 6-8 minutes, stirring occasionally, until they are golden-brown and tender but still have a little bite. If you like them more caramelized, cook them a few minutes longer.

3. Add Garlic And Lemon Zest

   • Add the minced garlic and lemon zest to the pan with the Brussels sprouts. Sauté for another 1-2 minutes, allowing the garlic to release its aroma without burning. The zest will infuse the sprouts with a citrusy fragrance that enhances the overall flavor.

4. Cook The Peas

   • While the Brussels sprouts are cooking, bring a small saucepan of water to a boil. Add the peas and cook for 3-4 minutes until just tender. Drain the peas and set them aside.

5. Combine The Peas And Cashews

   • Once the Brussels sprouts are cooked, add the drained peas and toasted cashews to the pan. Stir everything together and cook for another 2 minutes, just enough to warm the peas and allow the flavors to meld together.

6. Season And Garnish

   • Season the dish with salt and freshly cracked black pepper to taste. Serve the Brussels sprouts, peas, and cashews in a serving dish, garnishing with fresh parsley and a squeeze of lemon juice if desired.

Expert Tips

• Trim the Brussels Sprouts Carefully: Make sure you trim the Brussels sprouts well by removing any tough or discolored outer leaves and cutting the base so they cook evenly. If you want to speed up the cooking process, you can halve the Brussels sprouts before cooking.

• Toast the Cashews: Roasting the cashews brings out their natural oils and enhances their flavor. If they are not already roasted, give them a quick toast in a dry pan over medium heat for a few minutes, tossing them frequently to avoid burning.

• Don’t Overcook the Peas: Frozen peas cook quickly and can turn mushy if overcooked. Boil them for just 3-4 minutes to retain their sweetness and vibrant green color.

• Adjust Seasoning: Mary Berry’s recipe allows for some flexibility in seasoning. Taste the dish as you go, and feel free to adjust the salt, pepper, and lemon juice to suit your preferences.

• Use Fresh or Frozen Peas: Both work well, but frozen peas are often more convenient and tend to hold their sweetness better after cooking. If you do use fresh peas, be sure to blanch them briefly in boiling water before adding them to the dish.

Mary Berry’s Brussels Sprouts with Peas and Cashews is a wonderful, vibrant side dish that combines fresh vegetables with rich, nutty flavors. The Brussels sprouts provide a tender yet slightly crisp texture, while the peas add a touch of sweetness, and the cashews offer a satisfying crunch.

The butter and garlic bring richness, while the lemon zest and parsley give the dish a bright, fresh finish. It’s the perfect accompaniment to a roast dinner, grilled meats, or even as a standalone vegetarian option.

This dish is easy to prepare, quick to cook, and a real crowd-pleaser. It’s also versatile enough to be adapted for different dietary preferences, with simple substitutions like olive oil instead of butter or adding extra herbs. Whether you’re cooking for a weeknight meal or a special occasion, this recipe is sure to elevate any meal with its lovely blend of textures and flavors.

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

Mary Berry’s Brussels Sprouts with Peas and Cashews is a delightful dish, rich in textures and flavors. Its classic combination of earthy Brussels sprouts, sweet peas, and crunchy cashews provides a perfect balance of savory and nutty flavors.

However, as with any recipe, there’s always room for creativity and variation. Here are a few easy twists to keep things exciting in the kitchen:.

1. Add a Zesty Citrus Twist

For a fresh pop of flavor, consider adding a squeeze of lemon juice or orange zest. The acidity of citrus helps to brighten the earthy notes of Brussels sprouts while complementing the sweetness of peas and the richness of cashews. A sprinkle of lemon zest just before serving can provide an aromatic lift, making the dish feel vibrant and light.

2. Spice it Up with Chilli or Red Pepper Flakes

If you enjoy a bit of heat, adding some finely chopped fresh chilli or a sprinkle of red pepper flakes can provide an exciting kick. A dash of chili oil, stirred in during the cooking process, adds a warm, enveloping spice that enhances the natural flavors of the vegetables without overpowering them.

3. Swap Cashews for Other Nuts

While cashews provide a creamy texture and subtle flavor, you can easily swap them out for other nuts depending on what you have on hand. Try using roasted almonds, pine nuts, or even pecans for a different nutty bite. Toasting the nuts beforehand will bring out their natural oils and deepen the flavor of the dish.

4. Incorporate a Sweet Element

Brussels sprouts are often paired with sweetness to balance their slightly bitter flavor. For a touch of sweetness, consider adding a handful of dried cranberries or sultanas to the mix. Their tangy sweetness contrasts beautifully with the savory elements of the dish, offering a delightful contrast that’s both surprising and satisfying.

5. Add a Creamy Touch

For a richer, creamier version of the dish, consider drizzling a bit of heavy cream or a spoonful of mascarpone cheese over the sprouts just before serving. This adds a luxurious texture and deepens the flavor, turning the dish into something more indulgent without losing the core essence of the recipe.

6. Experiment with Herbs

Fresh herbs can completely transform the flavor profile of the dish. Try adding chopped thyme, rosemary, or basil for added fragrance. The woody, aromatic qualities of thyme or rosemary pair wonderfully with Brussels sprouts, while fresh basil will bring a bright, peppery note that complements the peas.

7. Vegan Variation

For a vegan-friendly version, simply omit the cashews if they’re not roasted in oil, or switch to toasted sunflower seeds or pumpkin seeds for a similar crunch. Use plant-based alternatives like olive oil or coconut oil for sautéing, and a plant-based cream for any creamy additions. This way, the dish can easily be enjoyed by everyone.

Best Practices To Store Leftovers

When storing leftovers of Mary Berry’s Brussels Sprouts with Peas and Cashews, it’s essential to preserve the integrity of the dish while maintaining its flavor and texture. Here are some best practices to follow:

1. Cool Down Properly

Before storing your leftovers, allow the dish to cool to room temperature. This helps to avoid condensation, which can make the vegetables soggy and affect the overall texture. Never leave leftovers sitting out for more than two hours to ensure they remain safe to eat.

2. Use Airtight Containers

Once cooled, store the Brussels sprouts, peas, and cashews in an airtight container to prevent moisture from affecting the texture. This also helps keep out any unpleasant odors from the refrigerator that could alter the flavor. It’s best to store leftovers for no more than 2-3 days to maintain their freshness.

3. Separate the Cashews

If possible, store the cashews separately from the Brussels sprouts and peas. Nuts tend to soften when stored with moist ingredients, so keeping them separate will preserve their crunchy texture. You can sprinkle them back over the dish when reheating for that satisfying crunch.

4. Reheat Carefully

When reheating, avoid overcooking, as Brussels sprouts can become mushy if reheated too long. The best way to reheat this dish is in a skillet over medium heat.

You can add a splash of water or vegetable broth to prevent the vegetables from drying out. If you’re using a microwave, heat in short intervals, stirring to ensure even heating.

5. Freezing (Optional)

While Brussels sprouts are not the best candidate for freezing (as they can become mushy when thawed), if you have to freeze, do so without the cashews. Freeze the Brussels sprouts and peas in a sealed bag or container for up to 1-2 months. When you’re ready to eat, thaw in the fridge overnight and reheat gently.

What Goes Well With Brussels Sprouts With Peas And Cashews

Mary Berry’s Brussels Sprouts with Peas and Cashews is a versatile side dish that pairs wonderfully with a variety of mains, both casual and formal. Here are some great options to consider when serving this dish:

1. Roasted Meats

The earthy flavor of Brussels sprouts and the crunch of cashews complement rich, roasted meats beautifully. Try pairing this dish with roasted chicken, turkey, or a succulent roast beef. The slightly bitter taste of the Brussels sprouts cuts through the richness of the meat, providing balance and a refreshing contrast.

2. Grilled Fish

For a lighter option, serve this dish alongside grilled fish such as salmon or sea bass. The natural oils in the fish blend well with the sweetness of the peas, while the nuts offer an added texture that pairs harmoniously with the flakiness of the fish.

3. Vegan Main Dishes

If you’re looking for a vegan main, Brussels sprouts with peas and cashews pairs nicely with hearty vegetarian or vegan dishes like a lentil loaf, roasted vegetable stew, or quinoa salad. The combination of protein-rich lentils or quinoa with the vegetables creates a filling and nutritious meal.

4. Hearty Pastas

A creamy pasta dish, like fettuccine Alfredo or a butternut squash pasta, pairs beautifully with this side. The rich, comforting nature of the pasta complements the crisp, fresh flavors of the Brussels sprouts and the crunch of the cashews.

5. Grain Bowls

For a more contemporary meal, you can serve Brussels sprouts with peas and cashews as part of a grain bowl. Pair it with farro, barley, or couscous, and add roasted vegetables, avocado, and a simple vinaigrette for a satisfying, balanced meal that’s both nutritious and delicious.

Conclusion

Mary Berry’s Brussels Sprouts with Peas and Cashews is a delightful dish that offers a perfect balance of textures and flavors. Its versatility allows for a variety of easy variations, from adding citrus for a fresh zing to incorporating nuts like almonds or pecans for an additional crunch.

Storing leftovers is a breeze with a few simple practices to maintain the dish’s quality, and it pairs beautifully with a wide range of mains, from roasted meats to vegan meals. Whether you’re serving it at a holiday dinner or as part of a weeknight meal, this dish is sure to be a crowd-pleaser, adding both flavor and elegance to your table.

FAQs

What Are The Main Ingredients In Mary Berry’s Brussels Sprouts With Peas And Cashews Recipe?

The main ingredients in this recipe are Brussels sprouts, peas, cashews, olive oil, garlic, and a combination of seasonings such as salt and pepper. Optional additions include fresh herbs like parsley or lemon zest for added flavor.

Can I Use Frozen Brussels Sprouts In This Recipe?

Yes, you can use frozen Brussels sprouts. However, fresh Brussels sprouts tend to have a better texture and flavor. If using frozen, be sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture.

How Do I Prepare The Brussels Sprouts For Mary Berry’s Recipe?

Start by trimming the ends of the Brussels sprouts and removing any discolored outer leaves. Then, slice the sprouts in half to help them cook evenly and absorb the flavors of the dish.

What Can I Substitute For Cashews In This Recipe?

If you’re allergic to cashews or prefer another nut, you can substitute them with other nuts such as almonds, walnuts, or pecans. You could also try using seeds like sunflower or pumpkin seeds for a different texture and flavor.

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

The cooking time for this recipe is about 20-25 minutes. It involves sautéing the Brussels sprouts for 10-12 minutes, followed by adding the peas and cashews and cooking for an additional 5-7 minutes until everything is heated through.

Can I Make This Recipe Ahead Of Time?

Yes, you can prepare the Brussels sprouts and cashews in advance, but the dish is best served fresh. If you want to make it ahead, cook the Brussels sprouts and peas, then reheat the dish and add the cashews just before serving to keep their crunch.

Can I Use A Different Type Of Nut For This Dish?

Absolutely!

While cashews are the recommended nut for their creamy texture and mild flavor, you can use other nuts like hazelnuts, pine nuts, or pistachios. Each will bring a unique flavor and crunch to the dish.

Is Mary Berry’s Brussels Sprouts With Peas And Cashews Recipe Vegetarian?

Yes, this recipe is vegetarian as it contains only vegetables, nuts, and seasonings. It can be made vegan as well if you omit any dairy products or use plant-based alternatives.

How Can I Make This Recipe Spicier?

To add spice, you can include ingredients like chili flakes, fresh chopped chili peppers, or a dash of cayenne pepper. Adjust the heat level to your preference by starting with a small amount and tasting as you go.

What Can I Serve With Mary Berry’s Brussels Sprouts With Peas And Cashews?

This dish makes a great side and pairs well with roasted meats such as chicken, turkey, or pork. It also complements vegetarian mains like lentil loaf or quinoa dishes. For a lighter option, it can be served alongside a simple salad or grain-based dish like couscous or rice.