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Brussels sprouts with garlic, herbs and pecans

Brussel Sprouts with Garlic, Herbs and Pecans

6-8 Servings



  • 2 Toppits Garlic Pop Herb Cubes

  • 10 Toppits Basil Pop Herb Cubes

  • 4 Toppits Parsley Pop Herb Cubes

  • 1 1/2 pounds small brussel sprouts, trimmed

  • 3/4 cup whipping cream

  • 3/4 cup pecans, toasted

  • 1 1/2 tsp. grated lemon peel

  • Fresh basil sprigs (optional)

  • Lemon wedges (optional)



  1. Combine brussels sprouts, cream and garlic cubes in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussel sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.

  2. Meanwhile, in a small processor finely grind pecans, basil and parsley cubes and lemon peel in processor.  Wait about 2 minutes for the Toppits Pop Herbs to defrost before starting the processor. Add pecan herb mixture to skillet. Toss until brussel sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve. 

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