Food & Cooking Recipes Quick & Easy Recipes Sauteed Brussels Sprouts With Raisins 3.4 (46) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 30, 2017 Print Share Share Tweet Pin Email Photo: EARL CARTER Prep Time: 5 mins Total Time: 20 mins Servings: 4 Sauteeing Brussels sprouts with carrots and raisins lends them a slight sweetness that is irresistible. Ingredients 1 tablespoon extra-virgin olive oil 10 ounces brussels sprouts (about 25), stems trimmed, and thinly sliced 2 carrots, cut into ¼-inch pieces (about ½ cup) ¼ cup golden raisins 1 cup low-sodium canned chicken broth Coarse salt and freshly ground pepper Directions 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. Print