Combine brussels sprouts, cream and garlic in a large skillet. Bring to a boil over medium-low heat. Cover tightly and cook until brussels sprouts are crisp and tender but still sightly green. Almost all the cream should be absorbed as you stir occasionally, about 10 minutes.

Finely grind toasted pecans,with basil leaves and lemon peel in your food processor. Add pecan mixture to skillet and toss until brussels sprouts are coated. Season to taste with salt and pepper.

Transfer to serving bowl and garnish with lemon wedges, basil sprigs and serve.