Brussels sprouts are members of the cabbage family. They are in season from late August through March.
Recipe information
Yield
serves 4
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
1/4 cup golden raisins
1 cup homemade or low-sodium store-bought chicken broth
Coarse salt and freshly ground pepper
Preparation
Heat the oil in a large skillet over medium heat. Add the Brussels sprouts and carrots; sauté until the sprouts start to turn golden brown, about 3 minutes. Add the raisins and chicken broth; continue cooking, stirring occasionally, until the sprouts are tender when pierced with a paring knife, about 12 minutes. If the skillet becomes too dry before the sprouts are tender, add up to 3 tablespoons water, and continue cooking. Remove from heat, and season with salt and pepper. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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