Best 3 SautÃed Green Beans And Brussels Sprouts With Chile And Mint Recipes
**A Medley of Sautéed Green Beans, Brussels Sprouts, Chile, and Mint: A Culinary Symphony of Flavors and Textures**
Embark on a culinary journey with this tantalizing sautéed green beans and Brussels sprouts dish, where contrasting tastes and textures dance harmoniously on your palate. Fresh green beans, with their crisp snap and earthy sweetness, intertwine with tender Brussels sprouts, caramelized to perfection. The addition of fiery chile and refreshing mint adds a captivating interplay of heat and coolness, while garlic and ginger provide an aromatic foundation. This delectable medley can be served as a vibrant side dish or a satisfying vegetarian main course. The recipe also includes variations for those who prefer a milder or spicier experience. Additionally, discover a delightful medley of sautéed carrots, green beans, and bell peppers, complemented by a zesty lemon-herb sauce. This colorful dish is a symphony of flavors and textures, perfect for a healthy and satisfying meal.
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using something like bacon or sausage, start by browning the meat in a large skillet (10 to 12 inches) over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)
- Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don't touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they're nicely browned all over and just tender on the inside, another 5 to 8 minutes.
- Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.
- Finish with either a squeeze of halved lemon, a splash of nice vinegar or a handful of pickled onions or shallots. Because of the sprouts' meaty flavor profile, it's also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint. Salt and pepper to taste.
SAUTEED GREEN BEANS TWO WAYS
Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic paste to go with the pomegranate-glazed goose.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
- For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
- For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.
LINDA'S STRING BEAN AND BRUSSELS SPROUTS SAUTE
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
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
Tips:
- To save time, buy pre-washed and trimmed green beans and Brussels sprouts.
- If you don't have a wok, you can use a large skillet or sauté pan.
- Be sure to heat the wok or pan over high heat before adding the vegetables.
- Stir-fry the vegetables in batches if necessary, to avoid overcrowding the pan.
- Don't overcook the vegetables; they should still be slightly crisp.
- Add the chile and mint at the end of cooking, to preserve their flavor.
- Serve the stir-fry immediately, with rice or noodles.
Conclusion:
This sautéed green beans and Brussels sprouts with chile and mint is a quick, easy, and healthy side dish that is perfect for any occasion. The vegetables are cooked to perfection, and the chile and mint add a delicious flavor boost. This dish is sure to please everyone at your table.
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