sauteed brussels sprouts with raisins
(1 rating)
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 rating)
yield
6 serving(s)
Ingredients For sauteed brussels sprouts with raisins
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1 Tbspolive oil, extra virgin
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1 lbbrussels sprouts, trimmed and thinly sliced or quartered
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2 mdcarrots, quartered and cut into 1/4-inch slices
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1/4 cgolden raisins
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1 cchicken broth, low-salt
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kosher salt and freshly ground black pepper
How To Make sauteed brussels sprouts with raisins
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1Heat oil in a large skillet over medium heat. Add brussels sprouts and carrots; saute until sprouts start to turn golden brown, about 3 minutes.
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2Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife, about 12 minutes.
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3If 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.
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