Sauteed Brussels Sprouts With Raisins

Marsha Gardner


Brussels Sprouts are coming on in the garden. I am drooling just thinking about eating them. I remember my dad trying to get us to eat them when we were kids and how horrible we thought they were. I am so glad that our taste buds change as we change and grow. I can't imagine not eating them now.

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1 Tbsp
olive oil, extra virgin
1 lb
brussels sprouts, trimmed and thinly sliced or quartered
2 medium
carrots, quartered and cut into 1/4-inch slices
1/4 c
golden raisins
1 c
chicken broth, low-salt
kosher salt and freshly ground black pepper

Directions Step-By-Step

Heat oil in a large skillet over medium heat. Add brussels sprouts and carrots; saute until sprouts start to turn golden brown, about 3 minutes.
Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife, about 12 minutes.
If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons water, and continue cooking. Remove from heat, and season with salt and pepper. Serve hot.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy