Brussels Sprouts with Raisins and Pecans
2 tsp(s), (10 ml)
Uncooked Brussels sprouts
2 pound(s), (910 g) trimmed, sliced 0.3-cm (1/8-inch)
1½ tsp(s), (7 ml) or to taste
¼ pinch, (1 ml) freshly ground, or to taste
6 clove(s), large, halved
Golden seedless raisins
¼ cup(s), (60 ml) chopped
2 tbsp(s), (30 ml)
¼ cup(s), (60 ml)
Fat-free reduced sodium chicken broth
- Heat oil in a large skillet over mediumhigh heat until shimmering. Add sprouts and season with salt and pepper. Cook, stirring occasionally, until sprouts are beginning to char and still bright green, about 3 minutes.
- Add garlic and cook until fragrant, 45 to 60 seconds. Add broth and raisins; cook, stirring occasionally, until pan is nearly dry and sprouts are just tender, 8 to 10 minutes. Add vinegar and pecans. Stir to combine. Taste and adjust for seasoning with salt and pepper. Serve warm.
- Serving size: 125 ml (1/2 cup)