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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (4)

46 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 1
Rating: 5 stars
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!
Rating: Unrated
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!
Rating: Unrated
This recipe is delicious and hearty. I used Knorr concentrated vegetable broth and substituted dried cherries for the raisins. Yum.
Rating: Unrated
This is really good!!