In a small saucepan, heat 2 Tbsp. olive oil and stir in bread crumbs. Heat and toast the breadcrumbs for 3-4 minutes on medium heat. Remove and cool. Set aside. (or use pre-made Pane Grattugiato)
Blanch the almonds: boil 2 cups water and add the almonds. Boil for 1 minute and immediately remove the almonds and cool. The skins will slide right off. Either discard the skins or use them in a smoothie or other such use. Set blanched almonds aside.
Preheat oven to 400 °F. Broadcast 2 Tbsp. olive oil over the bottom of a baking dish. Wash and drain Brussels sprouts. Cut them in half and add to oiled baking dish. Sprinkle with a pinch of salt, mix everything together making sure Brussels sprouts are well coated with olive oil. Bake for 20 - 30 minutes until Brussels sprouts are just fork tender. Heat 2 Tbsp. olive oil in a medium saucepan. Add the blanched almonds and whole garlic clove and sitr fry for 3 minutes. Add lemon zest and a pinch of salt.
Remove the Brussels sprouts from the oven and place them in a serving dish. Spoon on the almond mixture, top with toasted bread crumbs (or Pane grattugiato), and serve.
