On the prowl for brussels sprout recipe, BUT (519 views)

Official recipe!!

Milk Street Kitchen's Charred Brussel Sprouts with Garlic Chips

20 garlic cloves, thinly sliced
1/2 c. + 1 T. neutral oil, divided (I used a very mild olive oil and leftovers were great for making garlic knots and vinaigrette)
Kosher salt and pepper
2 # Brussel sprouts, halved
1/4 c. slivered almonds
2 stalks lemon grass, bottoms sliced into thin rings (~ 3/4 c.)
1 T. + 1 t. lemon zest 
3 T. lemon juice
1 t. sugar

Heat oven 500F. In small saucepan, combine garlic slivers and 1/2 c. oil. cook, stirring, until uniformly light golden, 4-5 min. Set fine mesh strainer over heat proof bowl. Strain mixture and drain garlic on paper towel lined plate. Season with 1/4 t. salt. Reserve oil. In large bowl, toss sprouts with 1/4 c. reserved oil.Place on rimmed sheet pan, cut sides down. Roast until tender and browned, 15-20 min. In food processor, combine nuts, lemongrass, 1 T. lemon zest, 2 t. salt, 1 t. pepper, sugar, and 1 T. reserved garlic oil.Process until finely chopped, 45 sec. In 12 inch heavy skillet, heat remaining 1 T. neutral oil on high until beginning to smoke. Add almond mixture, immediately turn down heat to medium-high and cook, stirring constantly, until fragrant and deep golden, ~ 3 min. Transfer to large heatproof bowl. When sprouts done, immediately add to almond mixture in bowl along with lemon juice and remaining 1 t. zest. Toss. Adjust S & P. Serve topped with garlic chips. Serves 8. 

My notes: I followed the recipe pretty closely. I made more garlic chips than called for since I wanted to use the leftover chips and oil in 2 other recipes at the time (roasted garlic hummus, garlic knots etc.... Like I said...Thanksgiving was all about garlic this year! And yummy!! ) I probably used a bit less lemon zest than called for and it was still very lemony. 

Karen