8 Servings 20 min Cook
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
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.
Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until
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.