Mary Berry Brussels Sprouts with Peas and Cashew Nuts recipe is a delightful medley that brings a fresh twist to classic vegetables. This dish combines the tender, slightly nutty flavor of Brussels sprouts with the sweetness of green peas, all complemented by the rich crunch of cashews. Tied together with a gentle buttery glaze, it’s a side dish that promises to add both nutrition and a touch of elegance to your meal.
What is Mary Berry Brussels Sprouts with Peas and Cashew Nuts?
Mary Berry Brussels Sprouts is a delicious and easy side dish that is inspired by the famous British chef and author, Mary Berry. It is made with brussel sprouts, peas, and cashew nuts, which are cooked in a frying pan until crisp and tender. It is a vegan, gluten-free, and dairy-free recipe that is perfect for festive occasions or everyday meals.
This recipe serves 6-8 people and can be prepared in approximately 30 minutes, making it a quick yet impressive addition to any dining occasion.
Other Mary Berry Popular Recipes
Why You Love this Recipe
Discover the joy of cooking with Mary Berry Brussels Sprouts, a recipe that marries simplicity with flavor.
Here’s why this dish is bound to become a favorite:
- Effortless & Equipment-Friendly: Enjoy a straightforward cooking process with minimal kitchen tools required.
- Nutritious Blend: Indulge in a healthful mix of fiber, protein, and antioxidants. Each bite offers a balance of crunchy cashew nuts, tender peas, and perfectly charred Brussels sprouts.
- Flavorful Versatility: Tailor the dish to your palate by swapping in your preferred nuts or adding a sprinkle of your favorite spices and herbs.
- Kitchen Adaptability: This recipe is a testament to culinary flexibility, encouraging you to experiment and adjust to your taste preferences.
- Satisfying Texture & Taste: Promising a burst of flavor and an array of textures, this dish is sure to become a staple at your dining table.
Ingredients Needed to Make Mary Berry Brussels Sprouts
To make these Brussels sprouts, you will need the following ingredients:
- 500 g (1 lb) Brussels sprouts, trimmed and halved
- 150 g (5 oz) frozen peas
- 100 g (3.5 oz) cashew nuts, unsalted and roasted
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions to Make Mary Berry Brussels Sprouts
To make Mary Berry Brussels Sprouts, you will need the following ingredients:
Step 1: Cook the Brussels Sprouts
- Bring a large pot of water to a boil and add some salt.
- Add the brussels sprouts and cook for about 15 minutes, or until tender but still firm.
- Drain and set aside.
Step 2: Cook the Peas
- In a small saucepan, bring some water to a boil and add the frozen peas.
- Cook for about 5 minutes, or until heated through.
- Drain and set aside.
Step 3: Fry the Cashew Nuts
- In a large frying pan, heat the oil over medium-high heat.
- Add the cashew nuts and fry for about 10 minutes, stirring occasionally, until golden and crisp.
- Transfer to a plate and season with some salt and pepper.
Step 4: Fry the Brussels Sprouts
- In the same frying pan, add the Brussels sprouts and fry for about 10 minutes, stirring occasionally, until browned and charred in some spots.
- Season with some salt and pepper.
Step 5: Combine Everything
- Add the peas and cashew nuts to the frying pan and toss to combine.
- Cook for another 5 minutes, or until everything is hot and well mixed.
- Transfer to a serving platter and enjoy!
What Do I Serve With Mary Berry Brussels Sprouts
As a vibrant and versatile side dish, this recipe pairs beautifully with a variety of main courses
. Consider pairing it with:
- Roasted Garlic Mashed Potatoes: The creamy smoothness of the potatoes contrasts delightfully with the crispness of the veggies.
- Cranberry Sauce: Introduce a touch of tangy sweetness that goes particularly well with the nutty and green flavors.
- Maple Glazed Carrots: Another sweet and savory component that matches the earthiness of the sprouts.
- Creamy Mushroom Soup: Start the meal with a warm, comforting bowl that sets the stage for the main course.
- Apple Pie: Conclude with this classic dessert for a completely satisfying meal experience.
Pro Tips to Make Perfect Mary Berry Brussels Sprouts
Elevate Mary Berry’s Brussels sprouts with Peas and Cashew Nuts with these professional tips:
- Even Cooking: Ensure the Brussels sprouts are cut uniformly for consistent cooking. Avoid crowding the pan to allow each sprout to get a nice char.
- Flavor Enhancement: For an extra flavor kick, drizzle balsamic vinegar, soy sauce, or maple syrup over the Brussels sprouts while frying. It will add a delightful glaze and depth of flavor.
- Cashew Care: Keep a vigilant eye on the cashew nuts. Stir them often and reduce heat if they begin to brown quickly to prevent burning.
- Festive Twist: For a holiday feel, sprinkle dried cranberries, pomegranate seeds, or a hint of orange zest into the dish before serving.
Variations of Mary Berry Brussels Sprouts Nuts
Tailor the recipe to your taste or seasonal availability with these variations:
- Nut Swap: Exchange cashew nuts for almonds, pistachios, walnuts, or pecans to vary the crunch and flavor.
- Vegetable Variety: Replace peas with edamame, green beans, broccoli, or cauliflower for different textures and tastes.
- Aromatic Additions: Introduce garlic, onion, lemon juice, or herbs like parsley, thyme, or rosemary while frying the Brussels sprouts for an aromatic infusion.
- Cheesy Delight: Garnish with parmesan, feta, or vegan cheese to add a creamy, salty finish to the dish.
How to Store Mary Berry Brussels Sprouts with Peas and Cashew Nuts Leftovers
To ensure your leftovers remain delicious and safe to eat, follow these storage tips:
- Cool Down: Allow the dish to cool completely to room temperature.
- Transfer: Place the leftovers in an airtight container to maintain freshness.
- Refrigerate: Store in the coldest part of your refrigerator.
- Consume: Ideally, consume within 3 days for the best taste and safety.
- Cooling: Ensure the dish is completely cool before preparing for freezing.
- Portioning: Divide into portions if desired, for easier thawing and reheating.
- Airtight Packing: Use freezer-safe containers or bags to prevent freezer burn and odor absorption.
- Labeling: Mark the containers with the date of freezing.
- Thawing: When ready to eat, ideally thaw in the refrigerator overnight.
- Serving size: 1/4 of the recipe
- Calories: 328 kcal
- Fat: 23 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 11 g
Can I make this recipe ahead of time?
Yes, you can prepare this dish ahead of time. Cook the Brussels sprouts, peas, and cashew nuts as instructed, then cool and store in the refrigerator. When ready to serve, simply reheat on the stove or in the oven until warm. It’s a perfect make-ahead dish for busy days or holiday meals.
How can I make this dish nut-free?
To make this recipe nut-free, omit the cashew nuts and substitute with seeds like pumpkin or sunflower for a similar crunch. Alternatively, you could add extra vegetables for more variety or croutons for an added crunch. Always ensure that the substitute ingredients suit any dietary restrictions.
My Brussels sprouts are bitter; how can I reduce the bitterness?
Brussels sprouts can sometimes have a bitter edge. To reduce bitterness, ensure they are fresh and cook them until they are just tender but still vibrant. Overcooking can enhance bitter flavors. Adding a dash of balsamic vinegar or a sprinkle of sugar while cooking can also balance out the bitterness. Pairing with sweet or creamy elements like peas or cashew nuts in this recipe also helps to offset any bitter taste.
How do I make the brussels sprouts crispy and not soggy?
To make the Brussels sprouts crispy, you need to roast them in a hot oven or fry them in a hot frying pan until they are browned and charred in some spots. You also need to drain them well after boiling them and avoid overcooking them or adding too much liquid to the frying pan.
How do I make this recipe nut-free or allergy-friendly?
You can make this recipe nut-free by omitting the cashew nuts or replacing them with another crunchy ingredient, such as sunflower seeds, pumpkin seeds, or croutons. You can also use unsalted or low-sodium cashew nuts if you are watching your salt intake. If you have other allergies, you can check the ingredients of the frozen peas and the butter and choose suitable alternatives.
I hope you enjoyed this recipe for Mary Berry Brussels sprouts. It is a simple and delicious way to prepare this nutritious and versatile vegetable
. It is also vegan, gluten-free, and dairy-free, so it can suit different dietary preferences. Try it for your next holiday meal or as a weeknight side dish. You will love the combination of textures and flavors. Let me know what you think in the comments below. And don’t forget to share this recipe with your friends and family.