l tbsps. olive oil
l0 oz. brussels sprouts (about 25)
stems trimmed and thinly sliced
2 carrots, cut into l/4″ pieces (about l/2 cup)
l/4 cup golden raisins (golden)
l cup chicken broth
s&p
Heat oil in large skillet over med heat. Add brussels sprouts and carrots; saute until sprouts start to turn golden brown, about 3 mins. Add raisins and chicken broth; continue cooking stirring ocasionally until sprouts are tender when pierced with a paring knife, about 12 mins. If skillet becomes too dry before sprouts are tender add up to 3 tbsps. water; and continue cooking. Remove from heat and season with s&p. Serve hot
Serves 4 Martha Stewart Living Magazine
0
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