sauteed brussels sprouts with raisins

Name: Sauteed Brussels Sprouts With Raisins
Yield: 6
Ingredients: 1 tablespoon(s) olive oil, extra virgin; 1 pound(s) brussels sprouts, trimmed and thinly sliced or quartered; 2 medium carrots, quartered and cut into 1/4-inch slices; 1/4 cup(s) golden raisins; 1 cup(s) chicken broth, low-salt; - kosher salt and freshly ground black pepper

(1 RATING)

33 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Sep 30, 2012

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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yield 6 serving(s)

Ingredients

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

How To Make sauteed brussels sprouts with raisins

Step 1

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.

Step 2

Add raisins and chicken broth; continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife, about 12 minutes.
Step 3

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.
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