Mary Berry Brussel Sprouts With Peas and Cashews

I almost skipped this one, to be honest. I mean—Brussels sprouts? Peas? Cashews? It sounded like the kind of thing you politely push around on your plate at Christmas, pretending to enjoy.

But I was wrong. The first time I made it, I barely got it to the table. I kept “tasting” it straight from the pan. The sprouts stay bright and tender, the peas add sweetness, and the toasted cashews… well, let’s just say I nearly ate those all before they went in.

What surprised me most? How fast it comes together. No roasting, no faff. You’re done in 20 minutes, start to finish. Let me show you how to make the humble sprout the most popular thing on your plate.

WHY THIS ONE WORKS SO WELL

This dish is all about balance: the slightly bitter bite of Brussels sprouts, the sweetness of peas, and the rich crunch of toasted cashews. Most sprout sides are either mushy or underdone, but blanching them first keeps them just right—tender but still with a bite.

And then you’ve got the shallots. Don’t skip them. Their mellow sweetness rounds everything out and adds that “what is that lovely flavour?” moment. I’ve tried it without. Big mistake. Bland.

INGREDIENTS + WHY THEY MATTER

• Brussels Sprouts (500g) – Halved so they cook quickly and evenly. Don’t skip this—whole sprouts don’t soak up flavour the same way.
• Frozen Petits Pois or Peas (500g) – Add sweetness and colour. Petits pois are sweeter and softer; either works.
• Banana Shallots (3, thinly sliced) – Milder than onions and caramelise beautifully. Slice thin so they soften fast.
• Salted Cashew Nuts (55g) – Add crunch and richness. Toasting them is optional but takes this dish up a notch.
• Butter (generous knob) – For frying and flavour. You can add more. I often do.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan version – Swap the butter for olive oil or vegan margarine. Still lovely, just less glossy.
• No shallots? – Red onion works in a pinch, but slice it very thin and cook a bit longer.
• Nut-free – Toasted pumpkin seeds add crunch without cashews—but use less salt.
• Add-ins that hold up – A handful of chopped dried cranberries is brilliant for a festive twist. Or try a squeeze of lemon at the end for brightness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Sprouts turned mushy	Boiled too long	Just 1 min before adding peas
Cashews went soft	Added too early	Stir them in last, right before serving
Shallots burned	Pan too hot	Medium heat, and don’t rush it
Peas went grey	Overcooked in water	Add to boiling water, no longer than 3–4 mins

HOW TO MAKE MARY BERRY’S BRUSSELS SPROUTS WITH PEAS AND CASHEWS

1. Prep the veg – Trim and halve your Brussels sprouts.
2. Blanch – Bring a large pan of salted water to a boil. Add sprouts and cook for 1 minute. Then add peas and cook 3–4 minutes more. Drain well.
3. Fry shallots – In a large frying pan, melt a knob of butter over medium heat. Add the thinly sliced shallots and cook for 3–4 minutes until soft and golden.
4. Toast cashews (optional) – In a dry pan, toast the cashew nuts for 2–3 minutes until fragrant.
5. Bring it all together – Add the drained sprouts, peas, and toasted cashews to the shallots. Stir-fry gently for a couple of minutes until piping hot.
6. Season and serve – Taste, then season generously with salt and black pepper. Serve hot.

TIPS FROM MY KITCHEN

• I use a slotted spoon to scoop the peas and sprouts out of the water—it’s faster than draining.
• Toast the cashews while the veg is cooking—it’s easy to forget otherwise.
• If I’m making this ahead, I wait to add the cashews until just before serving so they stay crunchy.
• Add a splash of lemon juice or balsamic vinegar at the end if you want to cut the richness.

STORAGE + REHEATING

• Fridge – Store in an airtight container for up to 3 days.
• Freezer – Freeze in a sealed container for up to 1 month. Thaw in fridge overnight.
• Reheat – In a pan over medium heat for 3–5 minutes, or microwave in short bursts. Stir well so the peas don’t go rubbery.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes. Cook everything except the cashews, store in the fridge, then reheat and toss in the nuts just before serving.

Q: What’s the difference between petits pois and regular peas?
A: Petits pois are smaller and sweeter. You can use either, but petits pois give a softer, fresher texture.

Q: Can I use fresh peas?
A: Absolutely. Just blanch them for 1–2 minutes—they cook faster than frozen.

Q: Are the cashews optional?
A: Technically, yes—but they make the dish. For a nut-free version, use toasted pumpkin seeds or sunflower seeds for crunch.

Q: Can I add bacon?
A: I mean… it’s not Mary’s way, but yes. A handful of crispy lardons wouldn’t hurt.

Try More Recipes:

• Mary Berry Turkey Crown With Orange
• Mary Berry Fresh Cranberry Sauce
• Mary Berry Brussel Sprouts With Peas and Cashews