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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.

  • prep: 5 mins
    total time: 20 mins
  • servings: 4
Photography: EARL CARTER

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. 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.

Source
Annual Recipes 2003

Reviews (3)

  • 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!

  • 9 Feb, 2013

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

  • 7 Oct, 2009

    This is really good!!