Food & Cooking Recipes Quick & Easy Recipes Sauteed Brussels Sprouts With Raisins 3.4 (46) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2017 Print Rate It 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. Rate it Print