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

                                                                  Ingredients
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 10 oz brussels sprout
                                                                  • Yes No 2 1/2 cup carrot
                                                                  • Yes No 1/4 cup golden raisin
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No coarse salt
                                                                  • Heat oil in a large skillet over 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 water, and continue cooking. Remove from heat, and season with salt and pepper. Serve hot.
                                                                  Yields: 4
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
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                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
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