Brussels sprouts have never tasted so good with this sautéed sprouts and beans recipe. Ready in just half an hour, this dish is perfect to serve alongside your Christmas turkey, stuffing and roast potatoes. Brussels and green beans make a delicious combo thanks to the white wine, lemon thyme and garlic which infuses them with plenty of flavour.
If you’re looking for something slightly different and a recipe that doesn’t have bacon or pancetta in it, this is a good option. It’s lovely for meat-eaters and vegetarians alike, so you won’t have to cook two separate batches of sprouts, this one recipe is delicious enough to suit every taste! Ready in just half an hour this is a really speedy recipe that can be made the night before.
Make sure you’re cooking your sprouts the best way by following our super easy guide on how to cook brussels sprouts.
- 250g sprouts, halved in large
- 250g green beans, tailed
- 250g sugar snap peas
- 75g butter (or dairy-free spread)
- 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 tip for making Sautéed sprouts and beans
Get ahead and steam the veg and keep in the fridge until ready to reheat and serve.