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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.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Brussels Sprouts With Raisins

Photography: EARL CARTER

Source: Annual Recipes 2003

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

  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.

Reviews (4)

  • nata 2 Dec, 2014

    Absolutely delish! Definitely recommend to make it. I was looking for a recipe that does't contain bacon (i don't like to cook with bacon) since most of recipies include bacon. It became one of my favorite dishes. Very simple, healthy and taste great. Definitely 5 star!!!! Thank you Martha!

  • IM83 15 Sep, 2013

    Who would have ever thought that the combination of the bitterness of the sprouts mixed to the sweetness of the carrots and the tanginess of the cranberries (which I substituted for raisins) together with the difference in textures would make for such a wonderful dish! I made this recipe last night and, in its utter simplicity, it was absolutely delicious and a tasty yet still healthy way of eating Brussels sprouts. I highly recommend it..perhaps even as a soup!

  • 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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