Sautéed Green Beans and Brussels Sprouts with Chile and Mint

Sautéed Green Beans and Brussels Sprouts with Chile and Mint

Info

Rating
Calories
99.0
Protein
4.0
Sodium
25.0
Fat
5.0

Description

Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable world—lanky and straight versus roly-poly—but like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite.

Ingredients

1 pound green beans, trimmed
3 tablespoons olive oil
1/4 teaspoon hot red pepper flakes
1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
1/3 cup water
1 teaspoon dried mint

Directions

  1. Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
  2. Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
  3. Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.

Tags

    Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Dinner Mint Green Bean Fall Healthy Vegan Brussel Sprout Christmas Eve Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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