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Sauteed Brussels Sprouts With Raisins

Recipe photo courtesy of EARL CARTER

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

Source: Martha Stewart Living, November 2002
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • 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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