About Brussel Sprouts:

The Brussels sprout is a cultivar in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.
Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming and stir frying do not result in significant loss.
Brussels sprouts and other brassicas are also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
Consuming Brussels sprouts in excess may not be suitable for heart patients taking anticoagulants since they contain vitamin K. In one such reported incident, doctors determined that the reason for a heart patient's worsening condition was eating too many Brussels sprouts.

About Sugar Snap Pea:

Snap peas (Pisum sativum var. macrocarpon), also known as sugar snap peas, are a cultivar group of edible-podded peas that differ from snow peas in that their pods are round as opposed to flat. The name mangetout (French for "eat all") can apply both to snap peas and snow peas.
Snap peas, like all other peas, are pod fruits. An edible-podded pea is similar to a garden, or English, pea, but the pod is less fibrous, and edible when young. Pods of the edible-podded pea, including snap peas, do not have a membrane and do not open when ripe. At maturity, the pods grow to around 4-8 cm in length, Pods contain three to five peas per pod.
The plants are climbing, and pea sticks or a trellis or other support system is required for optimal growth. Some cultivars are capable of climbing to 2 m high but are more commonly around 1-1.3 m for ease of harvest. 
Often served in salads or eaten whole. They may also be stir-fried or steamed. Before being eaten, mature snap pea pods may need to be "stringed", which means the membranous string running along the top of the pod from base to tip is removed. Over-cooking the pods will make them come apart.

Serves 4

Prep time: 5 mins
Cook time: 10 mins

Ingredients:

1/2 lb of Brussels Sprouts
1/2 lb sugar snap pea
4 Cloves of Garlic, minced
3 Tbsp of Olive Oil
Salt and Pepper, to taste
Lemon zest (optional)

Method:

1) Fill a pot with water and sprinkle in a good pinch of salt.

2) Cut the Brussels sprouts in half lengthwise and get rid of a few of the outer leaves.

3) Add them to the boiling water and cook them for about 3 minutes.

4) Drain, pat them dry with a kitchen towel and set aside.

5) In a large skillet over medium high heat, add the olive oil and let it get really nice and hot.

6) Add the Brussels sprouts and sugar snap pea and place brussels sprout cut side down in the hot skillet. Cook them for about 3 minutes on each side or until really golden and crispy.

7) Add the garlic and season with salt and pepper, cook them in the garlic for about 1 to 2 minutes.

8) Finish them off with some lemon zest if desired.