Mary Berry’s Christmas Sprouts and Peas is made with Brussels sprouts, frozen petits pois, butter, banana shallots, and salted cashew nuts. This tasty Christmas sprouts recipe creates a delicious side dish that takes about 20 minutes to prepare and can serve up to 8 people.
Mary Berry Christmas Sprouts And Peas Ingredients
- 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half
- 500g/1lb 2oz frozen petits pois (green peas)
- Knob of butter
- 3 banana shallots, finely sliced
- 50g/1¾oz salted cashew nuts
- Salt and freshly ground black pepper
How To Make Mary Berry Christmas Sprouts And Peas
- Cook the sprouts and peas: Cook the Brussels sprouts in a saucepan of boiling salted water for about 4–5 minutes. After 1 minute, add the frozen petits pois and continue cooking until both the sprouts and peas are just tender. Drain thoroughly.
- Pan-fry the shallots: Heat the butter in a frying pan and quickly pan-fry the sliced shallots for a few minutes until softened.
- Combine and season: Add the cooked sprouts, peas, and cashew nuts to the pan. Fry for a few minutes until everything is piping hot. Season with salt and freshly ground black pepper, then serve immediately.
Recipe Tips
- Cut Brussels sprouts evenly so they cook uniformly. Halve or quarter them based on their size.
- Add the peas only after the sprouts have started cooking to ensure they don’t overcook and become mushy.
- Drain the sprouts and peas thoroughly to avoid a watery final dish. Excess water can dilute the flavor.
- Use high heat for frying the shallots to achieve a golden, caramelized finish quickly without burning them.
- Toast the cashew nuts lightly in the pan before adding them to the dish for extra crunch and flavor.
What To Serve With Christmas Sprouts and Peas?
This tasty Christmas Sprouts and Peas pairs well with roast turkey, glazed ham, mashed potatoes, or stuffing. It also can be served alongside cranberry sauce, garlic bread, green bean casserole, or a fresh salad for a delicious Christmas dinner.
How To Store Leftovers Christmas Sprouts and Peas?
- Refrigerate: Let the leftover Christmas Sprouts and Peas cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Let the dish cool completely before transferring to a freezer-safe container. Freeze for up to 1 month. To use, thaw in the fridge overnight before reheating.
How To Reheat Leftovers Christmas Sprouts and Peas?
- In The Oven: Preheat the oven to 180°C (350°F). Place the sprouts and peas in an ovenproof dish, cover with foil, and heat for about 15 minutes, or until hot throughout.
- In The Microwave: Transfer the sprouts and peas to a microwave-safe dish, cover, and microwave on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a small amount of butter or oil in a pan over medium heat. Add the sprouts and peas and cook, stirring occasionally, for about 5 minutes or until heated through.
Mary Berry Christmas Sprouts And Peas Nutrition Facts
Serving Size: 1 serving (approx. 1 cup)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 180mg
- Potassium: 540mg
- Total Carbohydrate: 21g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Ground Almond Cake
- Mary Berry Plum Crumble
- Mary Berry Pear And Almond Tart
- Mary Berry Chicken Liver Pate
Mary Berry Christmas Sprouts And Peas
Description
Mary Berry’s Christmas Sprouts and Peas is made with Brussels sprouts, frozen petits pois, butter, banana shallots, and salted cashew nuts. This tasty Christmas sprouts recipe creates a delicious side dish that takes about 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Cook the sprouts and peas: Cook the Brussels sprouts in a saucepan of boiling salted water for about 4–5 minutes. After 1 minute, add the frozen petits pois and continue cooking until both the sprouts and peas are just tender. Drain thoroughly.
- Pan-fry the shallots: Heat the butter in a frying pan and quickly pan-fry the sliced shallots for a few minutes until softened.
- Combine and season: Add the cooked sprouts, peas, and cashew nuts to the pan. Fry for a few minutes until everything is piping hot. Season with salt and freshly ground black pepper, then serve immediately.
Notes
- Cut Brussels sprouts evenly so they cook uniformly. Halve or quarter them based on their size.
- Add the peas only after the sprouts have started cooking to ensure they don’t overcook and become mushy.
- Drain the sprouts and peas thoroughly to avoid a watery final dish. Excess water can dilute the flavor.
- Use high heat for frying the shallots to achieve a golden, caramelized finish quickly without burning them.
- Toast the cashew nuts lightly in the pan before adding them to the dish for extra crunch and flavor.
Mary Berry Christmas Sprouts And Peas