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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.
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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01Heat the oven to 500°F with a rack in the middle position. In a small saucepan over medium, combine the garlic and ½ cup of oil. Cook, stirring, until uniformly light golden brown, 4 to 5 minutes. Set a mesh strainer over a small heatproof bowl. Pour the mixture through it, then transfer the garlic chips to a plate and season with ¼ teaspoon salt. Reserve the oil.
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