Active Time

　　20 min

　　Total Time

　　20 min

　　Green beans and Brussels sprouts might seem like the Abbott and Costello of the vegetable world—lanky and straight versus roly-poly—but like so many odd couples, they go together beautifully. The key is to sautéthe vegetables so that they still have a little bite.

　　

Ingredients

Makes 8 servings

　　1 pound green beans, trimmed

　　3 tablespoons olive oil

　　1/4 teaspoon hot red pepper flakes

　　1 1/2 pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick

　　1/3 cup water

　　1 teaspoon dried mint

　　

Step 1

Cook green beans in a 4-quart pot of well-salted boiling water, uncovered, until crisp-tender, 3 to 4 minutes. Drain.

　　

Step 2

Meanwhile, heat oil with red pepper flakes in a 12-inch heavy skillet (preferably straight-sided) over medium-high heat until it shimmers. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.

　　

Step 3

Add beans and sauté 2 minutes. Add water and boil until evaporated and vegetables are just tender, about 2 minutes. Remove from heat and stir in mint. Season with salt.

　　Cooks' notes:

　　•Green beans can be boiled 1 day ahead and chilled in a sealable bag lined with damp paper towels.

　　•Brussels sprouts can be cut 1 day ahead and chilled in a sealable bag lined with damp paper towels.