This is my new favorite way of cooking Brussel sprouts. The raisins add a subtle sweetness and the nuts add a lovely texture. My other favorite way is halving and roasting the sprouts in a hot oven until they are almost burnt. This way is much quicker.
1/2# Brussel sprouts, thinly sliced
3Tablespoons Golden raisins
2Tablespoons toasted Pecans, chopped
Soak the raisins in hot water for a few minutes. Melt the butter in a large saute pan and add the Brussel sprouts, a pinch of salt and pepper. Saute until they are soft and bright green. Drain the raisins and add them and the pecans to the pan. Adjust seasoning with salt and pepper and serve.