Sautéed Green Beans and Brussels Sprouts with Chile and Mint
Sautéed Green Beans and Brussels Sprouts with Chile and Mint is a gluten free, primal, and whole 30 recipe with 8 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 101 calories, 4g of protein, and 6g of fat. It works well as an inexpensive side dish. Head to the store and pick up brussels sprouts, water, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.
Instructions
Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes.
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.
•Green beans can be boiled 1 day ahead and chilled in a sealable bag lined with damp paper towels.•Brussels sprouts can be cut 1 day ahead and chilled in a sealable bag lined with damp paper towels.