Brussels Sprouts with mint and red pepper flakes
Am I minty-cold or pepper-hot? I AM BOTH!
- 3 tablespoons olive oil
- 1/4 teaspoon hot red pepper flakes
- 1 pound Brussels sprouts, trimmed and halved (or quartered, if large)
- 1 teaspoon dried mint
Heat oil with red pepper flakes in a 12-inch heavy skillet. Sauté Brussels sprouts with 1/2 teaspoon salt until crisp-tender, about 6 minutes.
Add mint and then cook until the sprouts reach the tenderness-level you desire.