Sautéed Brussels Sprouts with Pears, Golden Raisins & a Sweet Glaze


  • 1 pound Brussels Sprouts bottoms chopped off and cut in half
  • 1 bosc pear cut in half, seeds removed, and sliced thinly
  • 1/4 cup golden raisins
  • 2 TBS butter
  • 2 TBS honey
  • 1/3 cup walnuts
  • juice from 1 lemon
  • 1/2 tsp Morton Coarse Kosher Salt
  • 1/8 tsp black pepper


  1. Melt butter in a large skillet over medium high heat. Add Brussels sprouts and pear slices, sauteé for 6-7 minutes or until they are tender.

  2. Add raisins, walnuts, lemon juice, and honey; turn heat to high; stir to combine/coat. Season with salt and pepper, stir to combine and cook for about 30 more seconds. Remove from heat and serve.

  3. Serve immediately.