- Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
- Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Variation:
Sprinkle with crumbled feta just before serving.
Chef's secret:
I f your kids don't like Brussels sprouts or aren't used to eating them, mix them with their favourite vegetables. You can replace half the Brussels sprouts with carrot rounds, broccoli florets, or pieces of sweet red peppers for instance.