Sauteed Snap Peas Brussels Sprouts Recipes

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

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.

SAUTEED SUGAR SNAP PEAS

Steps:

• String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
• In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.

SAUTEED SNAP PEAS & BRUSSELS SPROUTS

Steps:

• Bring a medium pot of salted water to boil.
• Add the Brussels sprouts and boil on high for about 7 minutes or until tender.
• With a slotted spoon remove sprouts to a bowl.
• Return pot to heat.
• Bring water back to the boil and add the snap peas.
• Cook peas for 3 minutes and strain, add peas to bowl with sprouts.
• Heat butter in a skillet on high heat and add the strips of pepper.
• Sauté for 3 minutes.
• Add the peas and the sprouts and toss lightly just until shiny.
• Season with salt and pepper.

SNAP PEAS & BRUSSELS SPROUTS SAUTE

Steps:

• Bring a medium pot of salted water to boil; add the sprouts and boil on high for about 7 minutes or until tender.
• With a slotted spoon, remove sprouts to a bowl & return pot to heat.
• Bring water back to the boil, add the snap peas & cook for 3 minutes, strain & combine with sprouts.
• Heat butter in a skillet on high heat, add the strips of pepper & sauté for 3 minutes.
• Add the peas and the sprouts and toss lightly just until shiny; season with salt and pepper.

SAUTEED BRUSSELS SPROUTS

Steps:

• Heat a large skillet over medium heat. Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking.
• Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly.
• Serve immediately.

SAUTEED BRUSSELS SPROUTS

Steps:

• Cook Brussels sprouts in boiling water and salt in medium saucepan for about 10 minutes until tender.
• Drain.
• Quickly cool in cold water.
• Drain.
• Melt margarine in large frying pan until sizzling.
• Add Brussels sprouts, grapes and almonds.
• Gently stir for 3 to 4 minutes until heated through.
• Sprinkle with salt and pepper.

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
• Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
• After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
• Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

SAUTéED BRUSSELS SPROUTS

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 BRUSSELS SPROUTS

Steps:

• Trim outer leaves and hard stems from sprouts; cut in half lengthwise.
• Thinly slice sprouts crosswise.
• Coarsely chop mango slices.
• Melt margarine in pan over med-high heat.
• Add sprouts and mango.
• Drizzle with water, then syrup.
• Sprinkle with salt and pepper.
• Stir often until sprouts are just wilted or done as you like.
• Stir in lime juice.
• Remove from heat.
• Adjust seasoning if required.