8 Servings 20 min Cook

Ingredients

1/4 Tsp Crushed Red Pepper Flakes
3 Tbsp Olive Oil
1 Tsp Spearmint
4 1/2 Cup 1/2" pieces Green Beans
1/3 Cup Water
1 1/2 Lb Brussels Sprouts

Directions

PREPARATION: Trim green beans.

Trim brussel sprouts and slice lengthwise 1/4 inch thick.

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.

Saut Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.

Add beans and saut 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.