Sauteed brussels sprouts with raisins

Brussels sprouts are members of the cabbage family. They are in season from late August through March.

1 tablespoon extra-virgin olive oil

10 ounces Brussels sprouts (about 25), stems trimmed, and thinly sliced

2 carrots, cut into 1/4-inch pieces

1/4 cup golden raisins

1 cup homemade or low-sodium store bought chicken broth

Coarse salt and freshly ground pepper

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

SERVES 4