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Charred Brussels Sprouts with Garlic Chips
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.
garlic cloves, peeled and thinly sliced (about ½ cup)
cup plus 1 tablespoon grapeseed or other neutral oil, divided