Under 30 Minutes

Under 30 Minutes

Sauteed Brussels Sprouts With Raisins

Brussels sprouts are members of the cabbage family. They are in season from late August through March.

Source

Annual Recipes 2003

Sauteed Brussels Sprouts With Raisins

prep 5 mins
total time 20 mins
servings 4

Ingredients

1 tablespoon extra-virgin olive oil
10 ounces brussels sprouts (about 25), stems trimmed, and thinly sliced
2 carrots, cut into 1/4-inch pieces (about 1/2 cup)
1/4 cup golden raisins
1 cup low-sodium canned chicken broth
Coarse salt and freshly ground pepper

Directions

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. 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.

Tags

Side dishes

Reviews (2)

Traci McGee

9 Feb, 2013
This recipe is delicious and hearty. I used Knorr concentrated vegetable broth and substituted dried cherries for the raisins. Yum.
carmenzacamora

7 Oct, 2009
This is really good!!

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