Mary Berry Brussels Sprouts with Peas and Cashew Nuts Recipe

Delve into the world of festive and hearty side dishes with the Mary Berry Brussels Sprouts with Peas and Cashew Nuts Recipe. This dish brings together the vibrant green of Brussels sprouts and peas with the rich crunch of cashew nuts, making it a perfect addition to any meal, especially during the holiday season. Mary Berry, a revered name in British cooking, has crafted this recipe to add a touch of elegance and flavor to the traditional Brussels sprouts dish.

Ingredients for the Mary Berry Brussels Sprouts with Peas and Cashew Nuts Recipe

• 500g (1lb 2oz) Brussels sprouts, halved after removing the outer leaves
• 150g (5 oz) frozen peas
• 100g (3.5 oz) cashew nuts, unsalted and roasted
• 2 tbsp vegetable oil
• Salt and pepper, to taste

Preparation Instructions

1. Cook the Brussels Sprouts: Boil salted water, cook the sprouts until tender yet firm, then drain.
2. Cook the Peas: Boil peas for about 5 minutes, then drain.
3. Fry the Cashew Nuts: In a frying pan with oil, fry the nuts until golden and crispy, then season.
4. Fry the Brussels Sprouts: Use the same pan to fry the sprouts until browned.
5. Combine: Add peas and nuts to the sprouts, toss, and heat together before serving.

This dish pairs beautifully with a variety of mains, from roasted garlic mashed potatoes to creamy mushroom soup, enhancing your dining experience with its mix of textures and flavors.

Storage and Reheating

• Refrigerating: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
• Freezing: Cool, portion, and freeze in airtight containers. Thaw in the fridge before reheating.
• Reheating: Can be reheated in the microwave, oven, or on the stove to restore its warmth and texture.

Nutritional Information

A serving provides approximately 328 calories, with 23g of fat, 25g of carbohydrates (including 9g of fiber), and 11g of protein, making it a nutritious side dish option.

FAQs

Can I prepare this dish in advance? Yes, you can cook everything ahead, store it, and reheat when needed.

How to make it nut-free? Omit cashew nuts or substitute with seeds for crunch without nuts.

Reducing bitterness in Brussels sprouts? Ensure they're fresh and cook to tender-crisp; adding a dash of balsamic vinegar or sugar while cooking can also help.

Making Brussels sprouts crispy? Roast in a hot oven or fry in a hot pan until browned for crispiness.

This recipe not only offers a delightful mix of flavors and textures but also encourages culinary flexibility. With tips for perfecting and variations to suit any taste, it's a testament to Mary Berry's approach to cooking that prioritizes both taste and adaptability​​​​​​.

For a more detailed exploration and additional tips on how to perfect this dish, visit the original recipe by Mary Berry. This Brussels Sprouts with Peas and Cashew Nuts recipe is a wonderful way to bring a touch of sophistication and nutrition to your table.