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Charred Brussels Sprouts with Garlic Chips

8 Servings

30 minutes

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Crispy fried garlic chips add a savory crunch to these roasted Brussels sprouts. Leftover oil from frying the chips can be used for salad dressings or drizzled on pasta. The sprouts were best served on a platter, not in a bowl, which caused those on the bottom to soften. After trimming the sprouts, you should be left with about 1½ pounds.

8

Servings

Tip

Don't undercook the almond–lemon grass mixture. Browning it well helps it develop a rich, toasty flavor and tenderizes the lemon grass. Using a heavy-bottomed skillet helped ensure even browning without scorching.

30 minutes

Ingredients

  • 20

    garlic cloves, peeled and thinly sliced (about ½ cup)

  • ½

    cup plus 1 tablespoon grapeseed or other neutral oil, divided

Directions

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