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 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
SAUTéED BRUSSELS SPROUTS
This is sort of a no-recipe recipe for brussels sprouts that will have you wanting to make them every day of the week. Once you memorize the proportions, you can vary the fat and seasonings any which way you like. One important tip: Having a large enough skillet is key, so the sprouts have a chance to brown on one side before steaming and turning to mush.
Provided by Alison Roman
Categories dinner, easy, quick, weekday, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
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 SNAP PEAS & BRUSSELS SPROUTS
Make and share this Sauteed Snap Peas & Brussels Sprouts recipe from Food.com.
Provided by CountryLady
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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