• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, E
MineralsCopper, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 10 ounces brussels sprouts (about 25), stems trimmed, and thinly sliced

  3. 2 carrots, cut into 1/4-inch pieces (about 1/2 cup)

  4. 1/4 cup golden raisins

  5. 1 cup low-sodium canned chicken broth

  6. Coarse salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. « » 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.


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