Photo of Brussels Sprouts with Raisins and Pecans by WW

Brussels Sprouts with Raisins and Pecans

Points® value
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)

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


6 clove(s), large, 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)