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Title: Spicy Brussels Sprouts

8 T peanut oil
1 1/2 lbs. Brussels sprouts
3 T chickpea flour
1 t salt
1 t garam masala
1/2 t ground coriander
1/4 t ground cumin
1/4 t ground cinnamon
0 - cayenne
0 - lemon wedges

Preheat the oven to 400º F. Prepare a large baking pan by pouring 2 tablespoons of peanut oil into it and spreading it around.

Trim and wash the Brussels sprouts, shake off any excess water, and pat dry lightly with a clean dish towel. Slice larger sprouts into two pieces. Place in a large bowl, sprinkle with a little salt and dust with 1 tablespoon of chickpea flour, tossing to coat well.

In a small bowl, mix together the remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tablespoons of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with oiled crumbs, and press as much of the crumb mixture as possible onto them.

Pour the coated Brussels sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25 to 35 minutes, until the sprouts are browned and tender. Turn occasionally while baking to avoid burning.

Adapted from Veganomicon
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