Name: Sautéed Green Beans and Brussels Sprouts with Chile and Mint
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 servings
Ingredients: 1 pound green beans, trimmed; 3 tablespoons olive oil; 1/4 teaspoon hot red pepper flakes; 1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick; 1/3 cup water; 1 teaspoon dried mint

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Sautéed Green Beans and Brussels Sprouts with Chile and MintWilliam Abranowicz

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.

Cooks' notes:

•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.

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