Make a green medley of sautéed Brussels sprouts combined with crisp sugar snap peas and glossy green beans.
It’s easy to think of sprouts as a once-a-year vegetable, on Christmas Day but they definitely don’t have to be. These sautéed Brussels sprouts are a worthy addition to any autumn or winter roast. Just like our Brussels sprouts recipe, these sauteed Brussel sprouts taste delicious. Prepare in just 15 minutes.
- 250g Brussels sprouts, halved if large
- 250g green beans, tailed
- 250g sugar snap peas
- 75g butter (or dairy-free spread if making for vegans)
- 1 small onion, finely chopped
- 1 garlic clove
- 3 stalks lemon thyme, leaves only
- Splash white wine
Steam the veg for 3-5 mins, until just tender. Refresh under cold running water. Set aside in a bowl of ice water, in the fridge, until ready to serve.
Put the butter in a sauté pan with the onion and garlic and cook until very soft (around 10 mins). Add the thyme leaves and the white wine. Allow to bubble up, then add the cooked vegetables and toss well in the buttery sauce. Season liberally and serve in a warmed dish.
Top tips for making sautéed Brussels sprouts
There is no need to put it a cross the bottom of your sprouts as you prepare them - in fact, this might be one of the reasons why so many people dislike them. The cross allows the sprouts to draw up more water into them if you’re steaming, boiling, or parboiling first. This can make the stems much mushier than they should be - boiling alone should give you just the right tender texture.