Kosher salt and freshly ground black pepper, to taste
For the sprouts:
Canola oil, for frying
2poundsbrussels sprouts, stems trimmed and cut in half
Finishing touches:
1/2cupsmoked almonds, crushed
Kosher salt, to taste
Instructions
Make the dressing: In a medium bowl, whisk together all the dressing ingredients until smooth. Set aside.
Cook the brussels: In a large pan, heat oil to very hot (near smoking) and fry the brussels until crispy, about 1 to 2 minutes. (BE CAREFUL. They will pop! A splatter screen is strongly recommended.)
Drain the the brussels sprouts on paper towels, then toss them with the dressing, smoked almonds, and salt to taste.