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Sauteed Brussels Sprouts With Raisins

Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: EARL CARTER

Source: Annual Recipes 2003


  • 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


  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.

Cook's Notes

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


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