medshi8 This buttery, tender Mary Berry Brussel Sprouts and Peas recipe is made with fresh sprouts, sweet petit pois, and crunchy cashews, and is ready in just 15 minutes. The best part is tossing the vibrant green vegetables in foaming butter and softened shallots just before serving. I used to dread sprouts until I tried this method, which completely removes any bitterness.
Why This Classic Works
I used to think Brussels sprouts had to be boiled into submission, but Mary Berry’s approach changes everything by pairing them with sweetness and crunch. The secret lies in the balance; the natural sugar in the peas and the caramelised shallots counteracts the slight bitterness of the sprouts, while the cashews add a necessary texture that soft boiled vegetables often lack.
My first attempt at this dish taught me a valuable lesson about timing. I made the mistake of boiling the sprouts for too long before finishing them in the pan, resulting in a mushy mess. Now, I drain them while they still have a bit of bite, knowing they will finish cooking beautifully in the hot butter.
Mary Berry Brussel Sprouts and Peas Ingredients
- 500g Brussels sprouts, trimmed and halved
- 250g frozen petit pois or garden peas
- 3 banana shallots, peeled and thinly sliced
- 50g salted cashew nuts (or chestnuts if preferred)
- 25g butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Squeeze of lemon juice (optional)
How To Make Mary Berry Brussel Sprouts and Peas
- Parboil the vegetables: Bring a large pan of salted water to the boil. Add the halved Brussels sprouts and cook for 3–4 minutes. Add the frozen peas for the final minute of cooking, then drain everything well in a colander.
- Sauté the shallots: While the vegetables are draining, melt the butter with the olive oil in a large frying pan or wok over medium heat. Add the sliced shallots and fry gently for 3–4 minutes until they are soft and golden, but not browned.
- Toast the nuts: If your cashews aren’t roasted, you can quickly toss them in a dry pan for 2 minutes until golden, or simply add them to the shallots now if they are already roasted.
- Combine and serve: Tip the drained sprouts and peas into the frying pan with the shallots. Toss everything together over high heat for 2 minutes until piping hot and coated in the butter. Season generously with salt, pepper, and a squeeze of lemon juice if using. Serve immediately.
Recipe Tips
- Don’t skip the drain: Ensure you shake the colander vigorously to remove all excess water from the sprouts and peas. Any trapped water will dilute the butter sauce and stop the vegetables from glistening.
- Halve the sprouts: Keeping sprouts whole often leads to uneven cooking where the outside is mushy and the centre is hard. Halving them ensures they cook quickly and soak up the buttery flavour.
- Timing is key: This dish does not hold heat well. Have your serving bowl warmed and ready, and only toss the vegetables in the butter right before you intend to sit down and eat.
What To Serve With This Side Dish
This vibrant side is the perfect companion for a traditional roast turkey or honey-glazed gammon, cutting through the richness of the meat. It also works beautifully alongside a nut roast or vegetable wellington, as the cashews echo the nutty flavours in the main course.
How To Store
These are best eaten fresh, as reheating can make the sprouts release sulphurous smells. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot frying pan with a little extra butter rather than microwaving.
FAQs
Can I use chestnuts instead of cashews?
Yes, Mary Berry often uses chestnuts in her festive variations. Simply swap the cashews for cooked, crumbled chestnuts and add them at the same stage.
Can I prepare this in advance?
You can parboil the sprouts and peas earlier in the day and plunge them into ice water to stop the cooking. Drain and store in the fridge, then fry with the shallots and butter just before serving.
Why are my sprouts bitter?
Bitterness usually comes from overcooking or using old sprouts. By parboiling them briefly and finishing them in butter and sweet peas, you mask any bitter notes effectively.
Nutrition
- Calories: 185 kcal
- Total Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrate: 16g
- Protein: 7g
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Mary Berry Brussel Sprouts and Peas
6
servings5
minutes10
minutes15
minutesMary Berry Brussel Sprouts and Peas combines tender sprouts, sweet popping peas, and crunchy cashews in a rich buttery glaze. This 15-minute side dish transforms humble vegetables into a festive favourite.
Ingredients
500g Brussels sprouts, trimmed and halved
250g frozen petit pois or garden peas
3 banana shallots, peeled and thinly sliced
50g salted cashew nuts (or chestnuts if preferred)
25g butter
1 tbsp olive oil
Salt and freshly ground black pepper
Squeeze of lemon juice (optional)
Directions
- Parboil the vegetables: Bring a large pan of salted water to the boil. Add the halved Brussels sprouts and cook for 3–4 minutes. Add the frozen peas for the final minute of cooking, then drain everything well in a colander.
- Sauté the shallots: While the vegetables are draining, melt the butter with the olive oil in a large frying pan or wok over medium heat. Add the sliced shallots and fry gently for 3–4 minutes until they are soft and golden, but not browned.
- Toast the nuts: If your cashews aren’t roasted, you can quickly toss them in a dry pan for 2 minutes until golden, or simply add them to the shallots now if they are already roasted.
- Combine and serve: Tip the drained sprouts and peas into the frying pan with the shallots. Toss everything together over high heat for 2 minutes until piping hot and coated in the butter. Season generously with salt, pepper, and a squeeze of lemon juice if using. Serve immediately.
