Sauteed Brussels Sprouts With Raisins - cooking recipe

Ingredients

1 Tbsp. extra virgin olive oil
10 oz. Brussels sprouts with stems trimmed and thinly sliced
2 carrots, cut into 1/4-inch pieces
1/4 c. golden raisins
1 c. low-sodium canned chicken broth
salt and pepper

Preparation

Heat oil in large skillet in medium heat.
Add Brussels sprouts and carrots; saute until sprouts start to turn golden brown (about 3 minutes).
Add raisins and chicken broth.
Continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife (about 12 minutes).
If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons of water and continue cooking.
Remove from heat and season with salt and pepper.
Serve hot.