Brussels Sprouts with Raisins and Pecans
- Total Time
- 0:35
- Prep
- 0:20
- Cook
- 0:15
- Serves
- 12
- Difficulty
- Easy
This recipe from LIGHTEN UP, Y’ALL by Virginia Willis has been modified by WW with permission.
-
olive oil2 tsp
-
uncooked Brussels sprouts2 pound(s), trimmed, sliced 1/8-inch thick
-
kosher salt1 ½ tsp, coarse, or to taste
-
black pepper¼ tsp, freshly ground, or to taste
-
garlic clove(s)6 large clove(s), halved
-
reduced sodium canned chicken broth2 cup(s)
-
golden seedless raisins¼ cup(s), chopped
-
balsamic vinegar2 Tbsp
-
chopped pecans¼ cup(s)
- 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.
- 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.
- Serving size: 1/2 c