Brussels sprouts with raisins and pecans
1
Points®
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
Reduced sodium chicken broth
2 cup(s)
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
6 clove(s), halved
Golden seedless raisins
¼ cup(s), chopped
Balsamic vinegar
2 Tbsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
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
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