BRUSSEL SPROUTS WITH GARLIC, PECANS AND BASIL

You either love Brussels Sprouts, or you hate them! Cook them this way, and they will disappear. So good. They are cooked in whipping cream and garlic until the cream is almost absorbed, taking the edge off of the vegetable’s strong taste and creating a rich texture. Basil and lemon peel provide fresh flavor and toasted pecans add crunch. Really, you will love this!

Serves 6 to 8

1 ½ pound small brussels sprouts, trimmed
¾ cup whipping cream
5 garlic cloves, chopped
¾ cup pecans, toasted
¾ cup (packed) fresh basil
1 ½ teaspoons grated lemon peel
Salt and pepper to taste

Fresh basil sprigs (optional)
Lemon wedges (optional)

1. Combine brussels sprouts, cream, and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until the brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, stirring occasionally, about ten minutes.

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

3. Add pecan mixture to skillet. Toss until Brussels sprouts are coated. Season to taste with salt and pepper. Transfer brussels sprouts to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.

One Response to “BRUSSEL SPROUTS WITH GARLIC, PECANS AND BASIL”

1. Good Cooking with Stockton Briggle: December Edition- Stockton Briggle says:

   January 7, 2011 at 6:27 pm

   [...] GLAZED PEAR CAKE BRUSSEL SPROUTS WITH GARLIC, PECANS AND BASIL CREAMY CARROT PARSNIP SOUP MUSHROOM LEEK SOUP ORANGE WILD RICE WITH PINE NUTS, CURRANTS AND APPLES [...]

   Reply