Brussels Sprouts with Garlic, Pecans and Basil

1. 1

   Combine brussels sprouts, cream and garlic in heavy large skillet.

2. 2

   Bring to boil over medium-low heat.

3. 3

   Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.

4. 4

   Meanwhile, finely grind pecans with basil leaves and lemon peel in processor.

5. 5

   Add pecan mixture to skillet.

6. 6

   Toss until brussels sprouts are coated.

7. 7

   Season with salt and pepper.

8. 8

   Transfer to serving bowl.

9. 9

   Garnish with basil sprigs and lemon wedges, if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.