Indian Spiced Crispy Brussels Sprouts

Name: Indian Spiced Crispy Brussels Sprouts
Total time: 35 min
Ingredients: 1 lb Brussels sprout; ¼ cups Chickpea flour; 6 Garlic; 1 tsp Salt; ⅓ tsp Turmeric, ground; 2 tsp Chili powder; 2 tsp Coriander seed, powder; 1 tsp Carom seed; 2–3 tbsp Olive oil; 1 tbsp Lemon

By Ministry of Curry · 35 min

Ingredients

Brussels sprout1 lb
Chickpea flour¼ cups
Garlic6
Salt1 tsp
Turmeric · ground⅓ tsp
Chili powder2 tsp
Coriander seed · powder2 tsp
Carom seed1 tsp
Olive oil2–3 tbsp
Lemon1 tbsp

Instructions

Rinse and dry the Brussels sprouts, trim the stems and thinly slice them.
Heat the oven to 400°F and line a 9x13 baking tray with parchment.
In a large bowl, combine the sprouts with the besan, garlic, salt, turmeric, chilli powder, coriander, ajwain seeds and lemon juice, and rub the spices in until evenly coated. Drizzle over the olive oil and mix again.
Spread the mixture evenly on the tray and bake for 20 minutes, stirring halfway through.
Bake for another 2 to 3 minutes at a time until the edges are as crisp as you like, lowering the oven to 370°F for the final minutes if they brown too fast.
Air fryer: preheat to 400°F and line the basket with parchment. Spread half the sprouts and air fry at 370°F for 15 minutes, stirring and spreading halfway. Repeat with the remaining half.

Summarized from Ministry of Curry's video. Watch it for the details.

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