brussels sprouts with golden raisins

1 pound fresh brussels sprouts, thinly sliced
1 Tablespoon olive oil
2 Tablespoon water
1/4 teaspoon celery salt
1/8 teaspoons white pepper
1/3 cup golden raisins
1 teaspoon white balsamic vinegar

in a large skillet, saute brussels spouts in oil until crisp and tender. Add the water, celery salt and pepper. Reduce heat; cover and cook for 4--5 minutes until tender. Stir in raisins and vinegar.