**Savory and Delightful: A Culinary Journey with Sautéed Snap Peas and Brussels Sprouts**
Embark on a culinary adventure with sautéed snap peas and Brussels sprouts, a vibrant and flavorful dish that tantalizes the taste buds. These two vegetables, known for their distinct flavors and textures, come together in perfect harmony, creating a symphony of flavors that will leave you craving for more. Discover two delectable recipes that showcase the versatility of these ingredients: a classic sautéed snap peas and Brussels sprouts dish, featuring a simple yet aromatic combination of garlic, ginger, and soy sauce, and a more adventurous Brussels sprouts and snap pea stir-fry, bursting with bold Asian flavors. Get ready to elevate your mealtime routine with these easy-to-follow recipes, perfect for a quick and healthy side dish or a delightful vegetarian main course.
SAUTéED BRUSSELS SPROUTS
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS
Steps:
- Using a sharp knife, halve the brussels sprouts.
- Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
- Heat a large skillet or pan over medium high heat.
- Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
- Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
- Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
- Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
- Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.
Nutrition Facts : Calories 107 kcal, Carbohydrate 11 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
SAUTEED BRUSSELS SPROUTS
Found this on a site called "skinny weight watchers recipes". I HATE brussel sprouts and LOVE this!! I've even gotten my kids and husband to eat brussel sprouts too! I make these at least 1-2 times per week!
Provided by RedVinoGirl
Categories Low Protein
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely shred the brussels sprouts after thoroughly washing.
- In a sauté pan, heat olive oil. Add shallots and crushed red peppers and sauté about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes.
Nutrition Facts : Calories 77.7, Fat 4, SaturatedFat 0.6, Sodium 24.9, Carbohydrate 9.6, Fiber 3, Sugar 2, Protein 3.2
SAUTEED BRUSSELS SPROUTS
I served these to a room full of Brussels Sprout haters.... they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
Provided by NcMysteryShopper
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
- Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
- Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
- Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
SAUTEED BRUSSELS SPROUTS
Make and share this Sauteed Brussels Sprouts recipe from Food.com.
Provided by Lori Mama
Categories Low Protein
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In medium skillet over medium high heat, melt 2 tablespoons butter.
- Saute the onions until softened.
- Season with salt and pepper.
- Add the vinegar and sugar.
- Mix until sugar has dissolved.
- Remove to bowl and set aside.
- Add another 1 tablespoons butter to the pan.
- Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
- Add the water, 1 tablespoons butter and cook, uncovered, until done.
- Toss with the onions and heat through.
Nutrition Facts : Calories 341.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 61.1, Sodium 257.8, Carbohydrate 29.3, Fiber 5.9, Sugar 10.3, Protein 7
Tips:
- Choose fresh, crisp snap peas and Brussels sprouts. Look for snap peas that are bright green and have a firm snap when you bend them. Brussels sprouts should be firm and tightly packed.
- Trim the snap peas and Brussels sprouts. Remove the ends of the snap peas and cut off the tough outer leaves of the Brussels sprouts.
- Blanch the Brussels sprouts. Blanching helps to tenderize the Brussels sprouts and remove their bitterness. To blanch the Brussels sprouts, bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 2-3 minutes, or until they are bright green. Drain the Brussels sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Sauté the snap peas and Brussels sprouts. Heat a large skillet over medium-high heat. Add the olive oil and then the snap peas and Brussels sprouts. Sauté for 5-7 minutes, or until the vegetables are tender and slightly browned.
- Season the vegetables. Add the salt, pepper, garlic powder, and onion powder to the skillet. Stir to combine and cook for 1-2 minutes more.
- Serve the sautéed snap peas and Brussels sprouts immediately. These vegetables are best served hot, so enjoy them right away.
Conclusion:
Sautéed snap peas and Brussels sprouts are a delicious and healthy side dish that can be enjoyed on any occasion. These vegetables are packed with nutrients, including vitamins, minerals, and fiber. They are also low in calories and fat. This recipe is a great way to add more vegetables to your diet and enjoy a tasty and satisfying meal.
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