Sauteed Snap Peas Brussels Sprouts Recipes

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.

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.

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:

• Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and toast, 3 minutes. Mix with 3 tablespoons each grated Parmesan and chopped mixed herbs and 1/4 teaspoon each kosher salt and grated lemon zest. Boil 1 pound trimmed sugar snap peas until crisp-tender, about 4 minutes; drain and top with the breadcrumbs.

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.

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.

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.

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.