Snap Pea and Brussels Sprout Saute

  • serves 4
Christine Cushing
Christine Cushing

Let the natural flavour of vegetables do the talking. This is a simple vegetable sauté but the combination of flavours is gorgeous and the colour stunning.

26 Ratings
Directions for: Snap Pea and Brussels Sprout Saute


1 cup sugar snap peas, trimmed

1 cup Brussels sprouts, trimmed and cut in half

1 orange pepper, cut into strips

1 Tbsp butter

coarse salt and fresh cracked pepper, to taste


1. 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.

2. 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 and serve with your favourite meat or fish dish. Yield: Serves 4

See more: Lunch, Vegetables, Dinner, Saute, Side, Vegetarian, Quick and Easy

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