Best Sauteed Snap Peas Brussels Sprouts Recipes

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.

SAUTEED BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS AND PEAS WITH BACON

Steps:

• Trim stems and any yellow leaves from Brussels sprouts.
• Cut each sprout vertically into quarters; set aside.
• In 12-inch skillet, cook bacon over medium heat until browned, stirring frequently.
• With slotted spoon, transfer bacon pieces to paper towels to drain; reserve bacon fat.
• If necessary, add vegetable oil to bacon fat in skillet to equal 2 tablespoons total fat; heat over medium heat until hot.
• Add onion and cook until tender and lightly browned, 8 to 10 minutes, stirring occasionally.
• Increase heat to medium-high; add Brussels sprouts and 1/4 cup water, and cook 6 to 8 minutes, until sprouts are browned, stirring occasionally.
• Reduce heat to medium-low; add frozen peas, salt, pepper, and 1/4 cup water, and cook, covered, 12 minutes or until sprouts are tender.
• Stir in bacon.