- 1 pound fresh brussels sprouts, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons water
- 1/4 teaspoon celery salt
- 1/8 teaspoon white pepper
- 1/3 cup golden raisins
- 1 teaspoon white balsamic vinegar
- In a large skillet, saute brussels sprouts in oil until crisp-tender. Add the water, celery salt and pepper. Reduce heat; cover and cook for 4-5 minutes or until tender. Stir in raisins and vinegar. Yield: 5 servings.
Originally published as Brussels Sprouts with Golden Raisins in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p137
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Reviewed Dec. 5, 2013
"Very good! My son even ate them and he is not fond of Brussels sprouts but said these were good!"