Sautéed Green Beans and Brussels Sprouts with Chile and Mint
A vibrant side dish combining crisp-tender green beans and Brussels sprouts, seasoned with spicy red pepper flakes and aromatic dried mint. The vegetables are perfectly sautéed to maintain their fresh texture while developing deep flavor.
Ingredients
- •1 pound green beans, trimmed
- •3 tablespoons olive oil
- •¼ teaspoon hot red pepper flakes
- •1½ pounds Brussels sprouts
- •⅓ cup water
- •1 teaspoon dried mint
Cooking Instructions
- 1.
Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
4 min
- 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.
6 min
- 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.
4 min
