Photo of Brussels Sprouts with Raisins and Pecans by WW

Brussels Sprouts with Raisins and Pecans

Total Time
35 min
20 min
15 min
This recipe from LIGHTEN UP, Y’ALL by VirginiaWillis has been modified by WW with permission.


Olive oil

2 tsp(s), (10 ml)

Uncooked Brussels sprouts

2 pound(s), (910 g) trimmed, sliced 0.3-cm (1/8-inch)

Kosher salt

1½ tsp(s), (7 ml) or to taste

Black pepper

¼ pinch(es), (1 ml) freshly ground, or to taste

Garlic clove(s)

6 large clove(s), halved

Golden seedless raisins

¼ cup(s), (60 ml) chopped

Balsamic vinegar

2 tbsp(s), (30 ml)

Chopped pecans

¼ cup(s), (60 ml)

Fat-free reduced sodium chicken broth

2 cup(s)


  1. 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.
  2. 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.
  3. Serving size: 125 ml (1/2 cup)