Charred Brussels Sprouts with Garlic Chips
- Makes8 servings
- Cook Time30 minutes
- 1
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.