Charred Brussels Sprouts with Brown Butter and Shiso

• 6 tablespoons unsalted butter, cut into tablespoons
• 1 large shallot, thinly sliced
• 4 garlic cloves, crushed
• 1/3 cup sliced blanched almonds
• Kosher salt
• 1 pound medium brussels sprouts, halved
• 2 tablespoons fresh lemon juice
• 2 tablespoons Asian fish sauce
• 1 clementine, peeled and separated into sections
• 1/2 cup torn shiso leaves
• 2 tablespoons finely chopped parsley
• 2 tablespoons snipped chives

1. In a small saucepan, cook the butter over moderate heat, stirring, until golden brown and nutty smelling, about 5 minutes.
2. Add the shallot and garlic and cook over very low heat until the shallot is very soft, about 20 minutes.
3. Remove from the heat.
4. In a small skillet, heat 1/2 tablespoon of the infused brown butter.
5. Add the almonds and cook over moderate heat, stirring, until golden, 3 to 5 minutes.
6. Transfer to a small bowl and season lightly with salt.
7. In a very large cast-iron skillet, heat 2 tablespoons of the brown butter.
8. Add the brussels sprouts cut side down and season lightly with salt.
9. Cook over moderately high heat until browned on the bottom, 3 to 5 minutes.
10. Add 1/2 cup of water, cover and cook over moderate heat, stirring occasionally, until just tender and the water is evaporated, 5 to 7 minutes.
11. Remove from the heat and stir in the lemon juice, fish sauce and the remaining brown butter.
12. Transfer to a platter and top with the clementine sections, shiso, parsley, chives and almonds.
13. Serve right away.

unsalted butter, shallot, garlic, almonds, kosher salt, brussels sprouts, lemon juice, fish sauce, clementine, torn shiso leaves, parsley, chives

Taken from www.foodandwine.com/recipes/charred-brussels-sprouts-brown-butter-and-shiso (may not work)