Sautéed Green Beans And Brussels Sprouts With Chile And Mint Recipes

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LINDA'S STRING BEAN AND BRUSSELS SPROUTS SAUTE



Linda's String Bean and Brussels Sprouts Saute image

Make and share this Linda's String Bean and Brussels Sprouts Saute recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package Brussels sprouts (fresh or frozen)
1 lb green beans, fresh or 1 lb green beans, frozen if fresh cut ends off
4 tablespoons butter or 4 tablespoons margarine
1 garlic clove, crushed
salt and pepper, to taste
balsamic vinegar

Steps:

  • Boil brussels sprouts and green beans until tender, about 20 minutes. Drain well and set aside.
  • On medium heat, in a frying pan, melt butter.
  • Add garlic, and let brown just a little bit.
  • Add brussels sprouts and green beans, and toss in butter.
  • Salt and pepper, to taste.
  • Serve with a little Balsamic vinegar sprinkled over the top.

Nutrition Facts : Calories 327.5, Fat 24, SaturatedFat 14.8, Cholesterol 61.1, Sodium 207.3, Carbohydrate 26.8, Fiber 11.5, Sugar 5.7, Protein 8.1

SAUTéED GREEN BEANS AND BRUSSELS SPROUTS WITH CHILE AND MINT



Sautéed Green Beans and Brussels Sprouts with Chile and Mint image

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.

Provided by Melissa Roberts

Time 20m

Yield Makes 8 servings

Number Of Ingredients 6

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

Steps:

  • Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
  • 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.
  • 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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