Mary Berry Brussels Sprouts with Peas and Cashews Recipe

Mary Berry’s Brussels sprouts with peas and cashews is a fresh, colourful side dish that turns simple vegetables into something special. The sprouts stay tender, the peas add sweetness, and the toasted cashews bring a gentle crunch. Lightly seasoned and cooked quickly, this dish works beautifully for Christmas dinner, Sunday roasts, or everyday meals when you want a lighter vegetable side that still feels satisfying. It is prepared on the stovetop and comes together without fuss.

What are Mary Berry Brussels Sprouts with Peas and Cashews?

This dish is a modern take on classic Brussels sprouts, combining them with green peas and cashew nuts for texture and balance. Instead of heavy sauces, the vegetables are cooked just until tender and finished simply so each ingredient keeps its own flavour. Mary Berry’s style focuses on timing and restraint, allowing freshness and contrast to do the work.

Why This Recipe Is Worth Trying

• Balanced flavours – Sweet peas soften the sprouts’ earthy taste
• Great texture contrast – Tender veg with crunchy cashews
• Quick to cook – Ideal when oven space is limited
• Festive yet light – Perfect alongside rich mains
• Versatile side dish – Works for everyday meals too

Essential Ingredients to Make Mary Berry Brussels Sprouts with Peas and Cashews

• Brussels sprouts – 700 g, trimmed and halved if large
• Frozen peas – 200 g
• Cashew nuts – 75 g, roughly chopped
• Unsalted butter – 25 g
• Olive oil – 1 tablespoon
• Salt – to taste
• Black pepper – to taste
• Lemon juice – 1–2 teaspoons (optional)

Handy Kitchen Tools for Best Results

• Large saucepan
• Frying pan
• Colander
• Slotted spoon
• Sharp knife and chopping board

Step-by-Step Guide to Making Mary Berry Brussels Sprouts with Peas and Cashews

• Prepare the sprouts – Trim the bases and remove any damaged outer leaves. Halve larger sprouts so they cook evenly.
• Boil the sprouts – Bring a large pan of salted water to the boil, add the sprouts, and cook for 5–7 minutes until just tender.
• Add the peas – Stir the peas into the pan for the final 1–2 minutes, then drain everything well.
• Toast the cashews – Heat a frying pan over medium heat, add the cashews, and toast for 2–3 minutes until lightly golden. Remove and set aside.
• Finish the vegetables – Melt the butter with the olive oil in the same pan, add the drained sprouts and peas, and toss gently to coat.
• Season and brighten – Season with salt and black pepper, and add a squeeze of lemon juice if using.
• Serve immediately – Transfer to a serving dish and scatter the toasted cashews over the top.

What I Got Wrong (And How I Fixed It)

• Sprouts tasted bitter – Overcooking was the issue; reducing cooking time fixed it.
• Watery vegetables – Draining thoroughly made a big difference.
• Cashews burnt quickly – Lowering the heat helped control toasting.
• Flat flavour – A small squeeze of lemon lifted the whole dish.

Healthier Version of Mary Berry Brussels Sprouts with Peas and Cashews

• Less butter – Use olive oil only
• Dry-toast nuts – No added fat needed
• Extra peas – Boosts fibre and sweetness
• Light seasoning – Let the vegetables shine

Ingredient Substitutions for Mary Berry Brussels Sprouts with Peas and Cashews

• Cashews – Almonds or pine nuts
• Frozen peas – Fresh peas if available
• Butter – Dairy-free spread
• Lemon juice – White wine vinegar

Pairing Ideas: What to Serve With Mary Berry Brussels Sprouts with Peas and Cashews

• Roast turkey or chicken – Ideal festive pairing
• Slow-roast lamb – Balances rich meat
• Nut roast – Complements vegetarian mains
• Gravy-based dishes – Soaks up flavours nicely
• Roast potatoes – Complete a classic plate

Expert Tips to Make Perfect Mary Berry Brussels Sprouts with Peas and Cashews

• Salt the water well – Seasons sprout from the inside
• Test early – Prevents mushy texture
• Toast nuts separately – Better control over colour
• Drain thoroughly – Avoids sogginess
• Finish quickly – Keeps vegetables bright
• Serve straight away – Best flavour and texture

Creative Ways to Customize Mary Berry Brussels Sprouts with Peas and Cashews

• Garlic finish – Add a small clove of crushed garlic
• Spiced twist – Sprinkle a pinch of chilli flakes
• Herb lift – Add chopped parsley or mint
• Asian-style note – Finish with a dash of soy sauce

Storing Mary Berry Brussels Sprouts with Peas and Cashews the Right Way

• Best eaten fresh – Texture is at its best
• Refrigerate leftovers – Store for up to 2 days
• Cool before storing – Prevents condensation
• Keep nuts separate – Maintains crunch

How to Reheat Mary Berry Brussels Sprouts with Peas and Cashews (If Needed)

Reheat gently in a frying pan with a small splash of water or oil. Add the cashews at the end so they stay crisp.

Nutritional Breakdown (Per Serving)

• Calories: ~170 kcal
• Carbohydrates: ~14 g
• Fats: ~10 g
• Protein: ~6 g
• Sugar: ~4 g

Print

FAQs

How do I stop Brussels sprouts from becoming mushy in this dish?

Brussels sprouts turn mushy when they are overcooked. Blanch them briefly until just tender, then finish cooking in the pan with peas and cashews so they keep their shape and texture.

When should I add the peas and cashews?

Peas should be added near the end since they cook very quickly. Cashews are best added after the sprouts so they warm through and stay lightly crisp rather than soft.

Can I prepare Brussels sprouts with peas and cashews in advance?

You can blanch the sprouts a few hours ahead and store them in the fridge. Finish the dish just before serving by reheating them with peas and cashews for the best texture and flavour.

How do I enhance the flavour without overpowering the vegetables?

Light seasoning works best. A small knob of butter, gentle salt, and freshly ground black pepper are enough to highlight the natural sweetness of the sprouts and peas.

Wrapping It Up

Mary Berry’s Brussels sprouts with peas and cashews are proof that vegetables do not need much to taste great. Fresh, lightly cooked, and full of contrast, this dish fits perfectly into festive meals while still being simple enough for everyday cooking.