Snap Peas Brussels Sprouts Saute Recipes

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.

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.

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.