Sautéed Green Beans and Brussels Sprouts with Chilli and Mint

Ingredients for Sautéed Green Beans and Brussels Sprouts with Chilli and Mint

• 450g green beans, trimmed

• 3 tablespoons olive oil

• 1/4 teaspoons hot red pepper flakes

• 675g Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick

• 1/3 cup water

• 1 teaspoon dried mint

How to make Sautéed Green Beans and Brussels Sprouts with Chilli and Mint

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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.