1 tbsp. extra virgin olive oil
10 oz. Brussels sprouts with stems trimmed and thinly sliced
2 carrots, cut into 1/4-inch pieces
1/4 c. golden raisins
1 c. low-sodium canned chicken broth
salt and pepper

Heat oil in large skillet in medium heat. Add Brussels sprouts and carrots; sauté 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 of water and continue cooking. Remove from heat and season with salt and pepper. Serve hot.