SAUTEED BRUSSELS SPROUTS WITH RAISINS
Brussels Sprouts are coming on in the garden. I am drooling just thinking about eating them. I remember my dad trying to get us to eat them when we were kids and how horrible we thought they were. I am so glad that our taste buds change as we change and grow. I can't imagine not eating them now.
Provided by Marsha Gardner @mrdick1950
Categories Vegetables
Number Of Ingredients 6
Steps:
- 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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