I’ve always had a love-hate relationship with Brussels sprouts. Growing up, they were the dreaded vegetable on my plate. The smell, the texture – it wasn’t something I looked forward to. But then, one day, I stumbled across a Mary Berry recipe for Brussels sprouts that completely changed my view. This one was a game-changer: Brussels sprouts with peas and cashews. The way the sweetness of the peas balanced with the crunch of cashews? Magic. I found myself going back for seconds (something I never imagined with Brussels sprouts). This dish became my go-to, especially around the holidays, when you want to elevate your veggie game.
Mary Berry’s recipe is the perfect way to make Brussels sprouts not just edible, but delicious. If you’re someone who’s struggled to enjoy this vegetable, trust me, this will convert you.
Mary Berry Brussel Sprouts With Peas And Cashews Recipe
What makes this recipe stand out is how simple it is to prepare while still offering a flavorful punch. The combination of roasted Brussels sprouts with a light butter sauce, peas for a pop of sweetness, and cashews for that satisfying crunch creates a beautiful, well-rounded dish. You don’t need a lot of complicated ingredients or steps, just some quality vegetables and a few pantry staples.
For me, the first time I made this recipe, I was surprised at how easily everything came together. It felt like I had been slaving away in the kitchen for hours, but it only took about 20 minutes to prep. It was the perfect side dish for a Christmas dinner. It was fresh, it was crunchy, it was everything I needed to impress my guests without breaking a sweat.
Ingredients Needed
If you’re going to make this dish, here’s what you’ll need:
- Brussels sprouts: Look for fresh, firm Brussels sprouts. Trim and halve them before cooking.
- Frozen peas: The sweetness of peas works wonders here. Frozen peas work best because they cook quickly and retain that fresh taste.
- Cashews: I recommend using unsalted roasted cashews. They add the perfect crunch and nutty flavor.
- Butter: A few tablespoons of unsalted butter make the sauce rich and glossy.
- Garlic: Fresh garlic gives the dish a fragrant base. Chop it finely so it spreads evenly.
- Lemon: A touch of lemon zest and juice adds brightness and balances the richness.
- Salt & Pepper: For seasoning, of course.
- Olive oil: A drizzle of olive oil is great for roasting the Brussels sprouts and helping them crisp up.
The best part is, most of these ingredients are ones I already had in my kitchen. If you’re like me, you’re always looking for a recipe that uses up ingredients you already have.
Equipment Needed
You won’t need anything too fancy, but there are a couple of things that make the process smoother:
- Baking sheet: This is for roasting the Brussels sprouts. A large, flat one works best.
- Frying pan: You’ll use this to sauté the garlic, peas, and cashews together.
- Sharp knife: For trimming and halving the Brussels sprouts, a sharp knife is key.
- Small bowl: For mixing the butter, garlic, and seasonings.
- Spatula or tongs: To toss the Brussels sprouts around while roasting, and to stir everything in the frying pan.
I always like to keep things as minimal as possible in the kitchen, so this recipe checks that box too.
How To Make Mary Berry Brussel Sprouts With Peas And Cashews?
Here’s how it’s done:
- Prep the Brussels sprouts: Trim the ends off the Brussels sprouts, then cut them in half. Toss them in a little olive oil, salt, and pepper, then roast them at 400°F (200°C) for about 20-25 minutes. Halfway through, give them a shake or toss to ensure even roasting. They should be golden and crispy on the edges.
- Sauté the peas and garlic: While the sprouts are roasting, heat some butter in a frying pan. Add finely chopped garlic and cook for 1-2 minutes until fragrant. Add frozen peas, cook them through (about 3 minutes), then toss in the roasted cashews. Let them cook together for a couple of minutes.
- Combine and serve: Once the Brussels sprouts are done, mix them with the garlic, peas, and cashew mixture. Add a squeeze of lemon juice and zest for extra freshness, then adjust the seasoning to taste. You’re done!
It’s such a straightforward method, yet the result is impressive. Every time I make it, it’s always a hit. The sweetness of the peas balances the slight bitterness of the sprouts, and the cashews? They take the texture to another level.
Recipe Variations
While Mary Berry’s version is already perfection, here are a few ways to make the dish your own:
- Add bacon: If you want a savory twist, crispy bacon crumbles would go beautifully with the Brussels sprouts.
- Cheese: A sprinkle of Parmesan or crumbled feta on top can add a nice salty contrast.
- Herbs: Try fresh thyme, rosemary, or even a pinch of chili flakes for some heat.
- Nut variations: Not a fan of cashews? Try almonds, pecans, or walnuts. Each nut brings its own unique flavor.
- Vegan version: Swap the butter for a plant-based alternative like olive oil or vegan butter, and you’re good to go.
The beauty of this recipe is how easy it is to customize based on what you have or what you prefer. It’s versatile, yet simple.
What Goes Well With Mary Berry Brussel Sprouts With Peas And Cashews?
This dish is a great side that pairs well with almost anything. Here are some of my favorite pairings:
- Roast chicken or turkey: Perfect for a holiday dinner or a Sunday roast. The Brussels sprouts complement roasted meats so well.
- Grilled salmon: The freshness of the peas and the crunch of the cashews work wonderfully with fish, particularly salmon.
- Quinoa or rice: If you need a complete meal, serve this alongside quinoa or brown rice. It makes the whole meal feel more filling without being too heavy.
- Grilled steak: The richness of a perfectly cooked steak goes hand-in-hand with the freshness and crunch of the Brussels sprouts.
I’ve served this dish with so many meals, and it always feels like the perfect side. Whether I’m cooking a big roast or something as simple as grilled chicken, it always works.
What I Have Learnt
When I first tried this recipe, I realized that my dislike for Brussels sprouts came from how they were prepared in the past. Overcooked and boiled to mush, they lost all their charm. But roasting them brings out their natural sweetness, and when paired with the peas and cashews, the dish becomes a whole new experience.
It’s also taught me that simple ingredients, when treated with care, can elevate a meal. You don’t need to overcomplicate things to make something delicious. I’ve used this recipe as a foundation for other veggie-based dishes, adapting it with whatever’s in season.
FAQs
What Are The Main Ingredients In Mary Berry’s Brussels Sprouts With Peas And Cashews Recipe?
The main ingredients for Mary Berry’s Brussels Sprouts with Peas and Cashews recipe include Brussels sprouts, peas, cashews, butter, garlic, and a selection of seasonings like salt and pepper. The recipe may also include fresh herbs for added flavor.
How Do You Prepare The Brussels Sprouts For Mary Berry’s Recipe?
For Mary Berry’s Brussels Sprouts with Peas and Cashews recipe, begin by trimming the Brussels sprouts by cutting off the stems and removing any outer leaves. Then, slice them in half to ensure they cook evenly. The Brussels sprouts are typically parboiled or steamed before being sautéed.
Can I Make Substitutions In Mary Berry’s Brussels Sprouts With Peas And Cashews Recipe?
Yes, you can make some substitutions in Mary Berry’s Brussels Sprouts with Peas and Cashews recipe. For instance, if you’re allergic to cashews, you can use another type of nut, such as almonds or walnuts. Additionally, frozen peas can be used instead of fresh peas, and olive oil can replace butter for a lighter option.