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Charred Brussels Sprouts with Garlic Chips

Charred Brussels Sprouts with Garlic Chips

  • Makes
    8 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 20

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

  • ½

    cup plus 1 tablespoon grapeseed or other neutral oil, divided

  • Kosher salt and ground white pepper

  • 2

    pounds medium Brussels sprouts, trimmed and halved

  • ¼

    cup slivered almonds

  • 2

    stalks lemon grass, ends trimmed, bottom 8 inches sliced into thin rings (about ¾ cup)

  • 1

    tablespoon plus 1 teaspoon grated lemon zest, divided

  • 1

    teaspoon white sugar

  • 3

    tablespoons lemon juice

Step 1

Heat 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.

Step 2

In a large bowl, toss the Brussels sprouts with ¼ cup of the reserved garlic oil. Arrange the sprouts cut side down on a rimmed baking sheet. Cook until tender when pierced with a knife and well browned on the cut sides, 15 to 20 minutes.

Meanwhile, in a food processor, combine the almonds, lemon grass, 1 tablespoon lemon zest, 2 teaspoons salt, 1 teaspoon white pepper, the sugar, and 1 tablespoon of the garlic oil. Process until finely chopped, about 45 seconds. Set aside.

Step 3

In a heavy-bottomed 12-inch skillet over high, heat the remaining 1 tablespoon grapeseed oil until beginning to smoke. Add the almond mixture, immediately reduce to medium-high and cook, stirring constantly, until fragrant and deep golden brown, about 3 minutes. Transfer to a large heatproof bowl.

When the Brussels sprouts are ready, immediately add them to the almond mixture along with the lemon juice and remaining 1 teaspoon lemon zest. Toss, then taste and season with salt and white pepper. Transfer to a platter, then sprinkle with the garlic chips and drizzle with garlic oil.

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