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Photo of Brussels sprouts with raisins and pecans by WW

Brussels sprouts with raisins and pecans

1
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
12
Difficulty
Easy
This recipe is a beautiful example of combining contrasting flavors. The sweet raisins help tame the bitterness of the Brussels sprouts while the pecans add a pleasing nutty crunch to every tender bite. Finishing with the balsamic vinegar provides a 1-2 punch of sweet and tart that elevates everything to mouthwatering goodness. Serve this with a holiday roast or as a love fall side dish when entertaining. This reheats well. Consider chopping the leftover Brussels sprouts and tossing everything with warm egg noodles for a yummy, easy meal the next day.

Ingredients

Olive oil

2 tsp

Uncooked Brussels sprouts

2 pound(s), trimmed, sliced 1/8-inch thick

Kosher salt

1½ tsp, coarse, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Garlic clove(s)

6 large clove(s), halved

Reduced sodium canned chicken broth

2 cup(s)

Golden seedless raisins

¼ cup(s), chopped

Balsamic vinegar

2 Tbsp

Chopped pecans

¼ cup(s)

Instructions

  1. Heat oil in a large skillet over medium-high 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, 45-60 seconds. Add broth and raisins; cook, stirring occasionally, until pan is nearly dry and sprouts are just tender, 8-10 minutes. Add vinegar and pecans. Stir to combine. Taste and adjust for seasoning with salt and pepper. Serve warm.
  3. Serving size: 1/2 c

Notes

This recipe from LIGHTEN UP, Y’ALL by Virginia Willis has been modified by WW with permission.