Winter Vegetables & Noodles

Name: Winter Vegetables & Noodles
Total time: 900 s
Yield: 1 servings
Cuisine: American
Ingredients: 3-4 fresh Brussels sprouts, sliced thin; 1/2 TB butter; 1 TB olive oil; 1/4-1/2 cup cooked fresh or pickled beets, roughly chopped; 1/4-1/2 cup cooked chicken, chopped (optional); 2 TB butter; 1 1/2 cups (1 serving) hot cooked egg noodles or pasta; salt and pepper

harlequinn823 @hollyqueue

This is a good way to use up leftovers, but it doesn't take long to make from fresh as long as the beets are precooked (if no fresh beets are available, pickled beets work well, too). Make it with or without pre-cooked chicken.

harlequinn823 @hollyqueue

Saved

Ingredients

15 minutes

1 servings

3-4fresh Brussels sprouts, sliced thin
1/2 TBbutter
1 TBolive oil
1/4-1/2 cupcooked fresh or pickled beets, roughly chopped
1/4-1/2 cupcooked chicken, chopped (optional)
2 TBbutter
1 1/2 cups(1 serving) hot cooked egg noodles or pasta
salt and pepper

Saved

Steps

15 minutes

1

Boil the noodles in salted water while you prepare the vegetables
2

Heat 1/2 TB butter and 1 TB olive oil over medium heat until the butter starts to brown, about 2 minutes
3

Sautee chopped Brussels sprouts in the butter and oil until soft, about 3-5 minutes. (If using leftover sprouts, sautee just until heated, about 1 minute)
4

Add chopped beets to the Brussels sprouts and stir until hot. If desired, add 1 TB of butter or olive oil.
5

If using the cooked chicken, add to the pan along with the beets.
6

Salt and pepper the vegetable mix to taste.
7

Butter the noodles as soon as they are cooked and drained. Top with the sauteed veggies and serve immediately.