Sauteed Brussels Sprouts With Raisins
★★★★★ 1 vote5
1 Tbspolive oil, extra virgin
1 lbbrussels sprouts, trimmed and thinly sliced or quartered
2 mediumcarrots, quartered and cut into 1/4-inch slices
1/4 cgolden raisins
1 cchicken broth, low-salt
·kosher salt and freshly ground black pepper
How to Make Sauteed Brussels Sprouts With Raisins
- 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.