Empty My Fridge
#shorts Indian Spiced Crispy Brussels Sprouts
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 with a knife or a food processor slicer.
- Preheat the oven to 400 F and line a 9 x 13 baking tray with parchment paper.
- Put the shaved sprouts in a large bowl with the besan, grated garlic, salt, turmeric, chili powder, coriander powder, ajwain seeds and lemon juice. Massage the spices into the sprouts until well combined.
- Drizzle over the olive oil and mix again.
- Spread the mixture evenly on the baking tray.
- Bake for 20 minutes, stirring halfway through. Bake longer in 2 to 3 minute increments until the edges reach the desired crispness. If they brown too fast, lower the oven to 370 F for the last few minutes.
- Air fryer: preheat the air fryer to 400 F and line the basket with parchment paper.
- Air fryer: spread half of the sprouts in the basket and air fry at 370 F for 15 minutes, mixing and spreading halfway through. Repeat with the remaining half.
Summarized from Ministry of Curry's video. Watch it for the details.
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