Name: Brussels Sprouts with Raisins and Pecans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 tsp olive oil; 2 pound(s) uncooked Brussels sprouts trimmed, sliced 1/8-inch thick; 1.5 tsp kosher salt coarse, or to taste; 0.25 tsp black pepper freshly ground, or to taste; 6 large clove(s) garlic clove(s) halved; 2 cup(s) reduced sodium canned chicken broth; 0.25 cup(s) golden seedless raisins chopped; 2 Tbsp balsamic vinegar; 0.25 cup(s) chopped pecans

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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

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

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