1. In a large heavy skillet, combine the sprouts, cream and garlic. 2. Over medium-low heat, bring to a boil. 3. Cover and cook until sprouts are crisp tender and still bright green, about 10 minutes. 4. Cream will be mostly absorbed. 5. Place the basil, pecans and lemon peel in a food processor and process until finely ground. 6. Toss brussels sprouts with the mixture until well coated. 7. Season with salt and pepper. 8. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
