This easy Mary Berry Brussels Sprouts with Cashews recipe is a quick and nutritious side dish. Packed with flavor, it combines tender sprouts, sweet peas, and crunchy cashews. Perfect for any meal, it’s a versatile dish that you can customize with common ingredients. A great addition to your table, ready in just 20 minutes!
This Brussel Sprouts With Peas and Cashews Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 500g Brussels sprouts /
- 500g frozen petits pois / 500g frozen peas
- Knob of butter
- 3 banana shallots, finely sliced
- 55g salted cashew nuts / 55g salted cashew nuts
How To Make Brussel Sprouts With Peas and Cashews
- Prepare the Sprouts: Remove the outer leaves from the Brussels sprouts and cut each one in half. Cook them in boiling salted water for 1 minute. Add the frozen petits pois (or peas) and cook for another 3–4 minutes, or until the sprouts are just cooked.
- Fry the Shallots: Heat a knob of butter in a large frying pan. Add the finely sliced shallots and fry over medium heat for a few minutes until softened.
- Combine Ingredients: Add the cooked Brussels sprouts, peas, and cashew nuts to the frying pan with the shallots. Stir-fry for a few more minutes until everything is piping hot.
- Season and Serve: Season with salt and freshly ground black pepper. Serve immediately while hot.
Recipe Tips
- Don’t Overcook the Sprouts: To keep Brussels sprouts from becoming mushy, make sure to cook them for just 3–4 minutes after adding the peas. They should be tender but still firm.
- Toast the Cashews: For extra flavour, toast the salted cashew nuts in a dry pan for 2–3 minutes before adding them to the dish. This brings out their natural nutty taste.
- Use Fresh Shallots: Fresh banana shallots will give the dish a milder and sweeter taste than regular onions. Make sure to slice them thinly for even cooking.
- Adjust the Butter: If you prefer a richer flavour, add a little more butter when frying the shallots. This will give the dish a nice, glossy finish.
- Season at the End: Always season the dish with salt and pepper just before serving. This ensures the flavours stay fresh and balanced.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers brussel sprouts with peas and cashews in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftovers brussel sprouts with peas and cashews in a freezer-safe container. It can be frozen for up to 1 month. Thaw overnight in the fridge and reheat.
- Reheating: Reheat leftovers brussel sprouts with peas and cashews in a pan over medium heat for 3-5 minutes, stirring occasionally, until hot. Alternatively, you can microwave them for 1-2 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup
- Calories: 180 kcal
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 70mg
- Potassium: 380mg
- Total Carbohydrate: 10g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 6g
Try More Mary Berry Recipes:
Mary Berry Brussel Sprouts With Peas and Cashews
Description
This easy Mary Berry Brussels Sprouts with Cashews recipe is a quick and nutritious side dish. Packed with flavor, it combines tender sprouts, sweet peas, and crunchy cashews. Perfect for any meal, it’s a versatile dish that you can customize with common ingredients. A great addition to your table, ready in just 20 minutes!
Ingredients
Instructions
- Prepare the Sprouts: Remove the outer leaves from the Brussels sprouts and cut each one in half. Cook them in boiling salted water for 1 minute. Add the frozen petits pois (or peas) and cook for another 3–4 minutes, or until the sprouts are just cooked.
- Fry the Shallots: Heat a knob of butter in a large frying pan. Add the finely sliced shallots and fry over medium heat for a few minutes until softened.
- Combine Ingredients: Add the cooked Brussels sprouts, peas, and cashew nuts to the frying pan with the shallots. Stir-fry for a few more minutes until everything is piping hot.
- Season and Serve: Season with salt and freshly ground black pepper. Serve immediately while hot.
Notes
- Don’t Overcook the Sprouts: To keep Brussels sprouts from becoming mushy, make sure to cook them for just 3–4 minutes after adding the peas. They should be tender but still firm.
- Toast the Cashews: For extra flavour, toast the salted cashew nuts in a dry pan for 2–3 minutes before adding them to the dish. This brings out their natural nutty taste.
- Use Fresh Shallots: Fresh banana shallots will give the dish a milder and sweeter taste than regular onions. Make sure to slice them thinly for even cooking.
- Adjust the Butter: If you prefer a richer flavour, add a little more butter when frying the shallots. This will give the dish a nice, glossy finish.
- Season at the End: Always season the dish with salt and pepper just before serving. This ensures the flavours stay fresh and balanced.
Mary Berry Brussel Sprouts With Peas and Cashews