SERVES 6 READY IN 10 MIN
250g sprouts, halved if large 250g green beans, tailed 250g sugar snap peas
2 tbsp frozen chopped shallots or onions
1 garlic clove 75g butter
3 stalks lemon thyme, leaves only
Splash of white wine
Steam the veg for 3-5 min until just tender, then refresh under cold running water.
Keep in a bowl of iced water, in the fridge until needed.
2 Saute the shallots and garlic in the butter until very soft (around 5 min). Add the thyme and wine, allow to bubble and reduce, then toss the cooked vegetables in the buttery sauce. Season and serve.
To make sure you don’t end up with soggy sprouts, saute them with streaky bacon to keep them crisp. You’ll love the added boost of flavour, too!