This delicious Brussels sprouts recipe is a perfect mix of soft peas, golden shallots, and crunchy cashew nuts. It’s quick to make, full of flavor, and makes a great side dish for any meal or holiday table.

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Ingredients Needed:

500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half
500g/1lb 2oz frozen petit pois
knob butter
3 banana shallots, finely sliced
50g/1¾oz salted cashew nuts
Salt and freshly ground black pepper

How To Make Brussels Sprouts with Peas and Cashews Recipe?

Boil the sprouts and peas: bring a pot of salted water to a boil. Drop in the sprouts and let them cook for a minute. Then add the frozen peas. Let them simmer together for about 3 to 4 more minutes, or until they’re just soft. Drain well and set aside.
Cook the shallots: in a large frying pan, melt the butter over medium heat. Toss in the sliced shallots and cook for a few minutes until they’re soft and golden.
Combine everything and finish: add the drained sprouts and peas to the pan. Toss in the cashew nuts and stir everything together. Cook for another 2 to 3 minutes until hot. Season with salt and pepper, then serve straight away.

Mary Berry Brussels Sprouts with Peas and Cashews Recipe

Recipe Tips:

Cut the sprouts in half so they cook faster and soak up more flavor when mixed with the butter and shallots.
Start with boiling water before adding sprouts—this keeps them bright green and stops them from turning soggy.
Don’t skip draining well after boiling. Any extra water can make the dish watery and ruin the texture.
Use a big frying pan so the veggies and cashews cook evenly without getting crowded or steaming.
Toast the cashews lightly before adding them if you like extra crunch and a deeper nutty flavor.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Brussels sprouts with peas and cashews cool down to room temperature. Then transfer them into an airtight container and keep them in the fridge for up to 3 days.
Reheat: Add the leftovers to a pan over low heat. Stir often for about 3–5 minutes until fully heated through.

Nutrition Facts:

Calories: 180 kcal
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 190mg
Potassium: 520mg
Total Carbohydrate: 18g
Dietary Fiber: 7g
Sugars: 6g
Protein: 6g

Try More Mary Berry Recipes:

Mary Berry Ginger Flapjacks Recipe
Mary Berry Christmas Soup Recipe

Mary Berry Brussels Sprouts with Peas and Cashews Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Ingredients

500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half
500g/1lb 2oz frozen petit pois
knob butter
3 banana shallots, finely sliced
50g/1¾oz salted cashew nuts
Salt and freshly ground black pepper

Directions

Boil the sprouts and peas: bring a pot of salted water to a boil. Drop in the sprouts and let them cook for a minute. Then add the frozen peas. Let them simmer together for about 3 to 4 more minutes, or until they’re just soft. Drain well and set aside.
Cook the shallots: in a large frying pan, melt the butter over medium heat. Toss in the sliced shallots and cook for a few minutes until they’re soft and golden.
Combine everything and finish: add the drained sprouts and peas to the pan. Toss in the cashew nuts and stir everything together. Cook for another 2 to 3 minutes until hot. Season with salt and pepper, then serve straight away.

Notes

Cut the sprouts in half so they cook faster and soak up more flavor when mixed with the butter and shallots.
Start with boiling water before adding sprouts—this keeps them bright green and stops them from turning soggy.
Don’t skip draining well after boiling. Any extra water can make the dish watery and ruin the texture.
Use a big frying pan so the veggies and cashews cook evenly without getting crowded or steaming.
Toast the cashews lightly before adding them if you like extra crunch and a deeper nutty flavor.