Sauteed Brussels Sprouts With Raisins

1. 1

   Heat oil in large skillet in medium heat.

2. 2

   Add Brussels sprouts and carrots; saute until sprouts start to turn golden brown (about 3 minutes).

3. 3

   Add raisins and chicken broth.

4. 4

   Continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife (about 12 minutes).

5. 5

   If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons of water and continue cooking.

6. 6

   Remove from heat and season with salt and pepper.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.