This recipe put brussels sprouts back in my life about 10 years ago and it is my holiday favorite!! And since everyone roasts brussels sprouts these days, this braise is a nice alternative. It is very flavorful for such a small number of ingredients.
INGREDIENTS serves 6-8
1 1/2 lbs. small brussels sprouts, trimmed and quartered
3/4 cup heavy cream (grass-fed, if you can find it)
5 large garlic cloves, minced
dash of crushed red pepper (optional)
freshly ground salt and pepper, to taste
3/4 cup pecans, toasted and chopped
3/4 cup packed fresh basil leaves
1 1/2 tsps. zested lemon peel
Combine brussels sprouts, cream and garlic in heavy large skillet and bring to a boil over medium-low heat. Season with salt and pepper. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
Meanwhile, finely grind pecans with basil leaves and lemon peel in processor then add to skillet. Toss until brussels sprouts are coated. Adjust the seasoning to taste and transfer to serving bowl.
I’d love to know what you think!
May your days be truly delicious and satisfying!