20141118 230515 e1416802873251 721x541 - Sauteed Green Beans and Brussels Sprouts with Chile and Mint
Side Dish, Vegan

Sauteed Green Beans and Brussels Sprouts with Chile and Mint

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I love Brussels sprouts and often order them at restaurants.  They are a trendy food item these days and people are doing really amazing things with them.  I thought about doing something really amazing with them and then I got tired and decided to go simple.  I really do believe that if the ingredients are fresh and high quality that the most simple preparation can be the very best.  It also is so much easier and less time consuming AND I didn’t have to buy any other grocery items.  I found the original recipe here and didn’t make any modifications.  The beauty of simplicity.

Delightful Recipe

Serves 4
Adapted from Epicurious

INGREDIENTS

  • 1 lb green beans, trimmed
  • 3 TBS olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 lbs Brussels sprouts, trimmed and sliced lengthwise a quarter of an inch thick
  • 1/3 cup of water
  • Fresh mint (Ok, this was a modification. I used fresh since I had it leftover from the acorn squash recipe)
  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.  Bonus points if you can get a little char on them.
  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.

 

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