Brussels Sprouts with Raisins and Pecans

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


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)


  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

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