In North America green beans and Brussels sprouts are associated with fall and the holiday season, though these days they are available in stores year round. They are usually cooked separately but in this recipe I decided to combine the two in one simple dish. I limit my use of spices to only salt and pepper in order to let the natural flavor of these vegetables dominate and complement each other, without any other element taking the attention away from them. It may look like a very plane dish, but it’s actually a very interesting and alluring one.
Preparation time: 35 minutes
1lb/450gr Brussels sprouts
1lb/450gr green beans
1 red onion
3 tbsp oil
Salt and pepper
Cut Brussels sprouts into halves, place in a pot with about 1”(3cm) water, cover pot with the lid, and steam on high heat for about 10 minutes. They should be partially cooked.
Remove ends of green beans and cut them into thirds.
Cut onion into half, then cut each half into thin slices.
In a wide cooking pan, place steamed Brussels sprouts, green beans, and onion. Add oil and salt and pepper. Turn heat on high, and sauté for about 5 minutes while stirring occasionally.
Place lid on; reduce heat to medium and let cook for another 10 minutes.
Serve warm next to your chosen main dish.