Mary Berry Brussels Sprouts with Peas and Cashews Recipe
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.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Sautéing
- Cuisine: British
Ingredients
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Brussels sprouts – 700 g, trimmed and halved if large
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Frozen peas – 200 g
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Cashew nuts – 75 g, roughly chopped
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Unsalted butter – 25 g
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Olive oil – 1 tablespoon
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Salt – to taste
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Black pepper – to taste
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Lemon juice – 1–2 teaspoons (optional)
Instructions
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Prepare the sprouts – Trim the bases and remove any damaged outer leaves. Halve larger sprouts so they cook evenly.
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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.
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Add the peas – Stir the peas into the pan for the final 1–2 minutes, then drain everything well.
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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.
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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.
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Season and brighten – Season with salt and black pepper, and add a squeeze of lemon juice if using.
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Serve immediately – Transfer to a serving dish and scatter the toasted cashews over the top.