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Gallery Sauteed Brussels Sprouts With Raisins Credit: EARL CARTER Recipe Summary prep: 5 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 10 ounces brussels sprouts (about 25), stems trimmed, and thinly sliced 2 carrots, cut into 1/4-inch pieces (about 1/2 cup) 1/4 cup golden raisins 1 cup low-sodium canned chicken broth Coarse salt and freshly ground pepper

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

Gallery Sauteed Brussels Sprouts With Raisins Credit: EARL CARTER

Recipe Summary prep: 5 mins total: 20 mins Servings: 4

Sauteed Brussels Sprouts With Raisins      Credit: EARL CARTER

Sauteed Brussels Sprouts With Raisins

Credit: EARL CARTER

Sauteed Brussels Sprouts With Raisins

Recipe Summary prep: 5 mins total: 20 mins Servings: 4

Recipe Summary

prep: 5 mins total: 20 mins

Servings: 4

prep: 5 mins

total: 20 mins

prep:

5 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 10 ounces brussels sprouts (about 25), stems trimmed, and thinly sliced 2 carrots, cut into 1/4-inch pieces (about 1/2 cup) 1/4 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.

Cook’s Notes

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

Reviews (4)

 Add Rating & Review     46 Ratings   5 star values:        11    4 star values:        7    3 star values:        17    2 star values:        10    1 star values:        1

Reviews (4)

Add Rating & Review     46 Ratings   5 star values:        11    4 star values:        7    3 star values:        17    2 star values:        10    1 star values:        1

Add Rating & Review

46 Ratings 5 star values: 11 4 star values: 7 3 star values: 17 2 star values: 10 1 star values: 1

46 Ratings 5 star values: 11 4 star values: 7 3 star values: 17 2 star values: 10 1 star values: 1

46 Ratings 5 star values: 11 4 star values: 7 3 star values: 17 2 star values: 10 1 star values: 1

  • 5 star values: 11 4 star values: 7 3 star values: 17 2 star values: 10 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       12/02/2014   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!  

Martha Stewart Member     Rating: Unrated       09/15/2013   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!  

Martha Stewart Member     Rating: Unrated       02/09/2013   This recipe is delicious and hearty. I used Knorr concentrated vegetable broth and substituted dried cherries for the raisins. Yum.  

Martha Stewart Member     Rating: Unrated       10/07/2009   This is really good!!

    Martha Stewart Member

    Rating: 5 stars 12/02/2014

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!

Rating: 5 stars

Rating: Unrated 09/15/2013

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!

Rating: Unrated

Rating: Unrated 02/09/2013

This recipe is delicious and hearty. I used Knorr concentrated vegetable broth and substituted dried cherries for the raisins. Yum.

Rating: Unrated 10/07/2009

This is really good!!

All Reviews for Sauteed Brussels Sprouts With Raisins

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sauteed Brussels Sprouts With Raisins

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest