Garlic Brussels Sprouts With Pecans And Basil |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The brussel sprouts are cooking in the whipping cream and garlic until cream is almost absorbed, taking the edge off the veggies strong taste Ingredients:
1 1/2 lb small brussel sprouts, trimmed |
3/4 cup whipping cream |
6 garlic gloves, chopped |
3/4 cup toasted pecans |
1 cup packed basil leaves |
1 1/2 tsp grated lemon peel |
salt |
pepper |
fresh basil springs, lemon wedges |
Directions:
1. Combine brussel sports, cream, and garlic in a large skillet. Bring to boil over med heat.
2. Cover skillet and cook until brussel sprouts are crisp-tender but still bright green and almost all of the cream is absorbed, stirring occasionally.
3. Grind pecans with basil leaves and lemon peel in blender or processer.
4. Add pecan mixture to skillet.
5. Toss until brussel sprouts are coated.
6. Season to taste wtih salt & pepper.
7. Transfer brussel sprouts to serving bowl.
8. Garnish with fresh basil springs and lemone wedges.
9. Serve.
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