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.
•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.
Recipe information
Total Time
20 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.
Step 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.
Step 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.
