Cornmeal-Masala Roasted Brussels Sprouts
I want to try these so bad. In this recipe, roasted sprouts get a huge flavor boost by dressing them up in an Indian-spiced crumbly cornmeal-chickpea flour coating. Rich and filling, these can make a meal served with Spiced Yogurt Sauce but they also sing alongside a chickpea curry and basmati rice.
I want to try these so bad. In this recipe, roasted sprouts get a huge flavor boost by dressing them up in an Indian-spiced crumbly cornmeal-chickpea flour coating. Rich and filling, these can make a meal served with Spiced Yogurt Sauce but they also sing alongside a chickpea curry and basmati rice.
- Carbohydrate 25.2844772556284 g
- Cholesterol 0 mg
- Fat 19.4397134397669 g
- Fiber 3.49759201689094 g
- Protein 3.84085287970929 g
- Saturated Fat 3.22510215444269 g
- Serving Size 1 1 Serving (68g)
- Sodium 14.3068333581347 mg
- Sugar 21.7868852387374 g
- Trans Fat 1.14588254133008 g
- Calories 281 calories
Step-by-step
- Preheat the oven to 400 F. Prepare a large baking pan by pouring 2 tbs of peanut oil into it and spread it around the bottom of the pan.
- Trim and wash the Brussels sprouts, shake off any excess water, and pat try lightly with a clean dish towel. Slice any really huge sprouts into two pieces. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tbs of chickpea flour, tossing to coat every sprout.
- In a small bowl, mix together the cornmeal, remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tbs of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It's okay if some of the coating doesn't stick to the sprouts. You'll still have plenty of crumb mixture left over that will toast up brown and crisp during the baking.
- Pour the coated sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25-30 minutes, until the sprouts are browned and tender. Every 10 minutes or so while baking, turn the sprouts and crumbs with a wooden spoon or spatula, moving any overly browned crumbs on the edges of the pan toward the center to prevent burning.
While traditional roast brassicas rely solely on high heat to caramelize their natural sugars, this preparation coats the vegetables in a textured outer crust that absorbs fat and spices differently. Peanut oil provides a high smoke point necessary for 400 degrees Fahrenheit oven roasting without imparting unwanted flavors. Chickpea flour acts as a binding agent when combined with fat, adhering the coarse cornmeal tightly to the damp exterior leaves of the brassicas. Because these cruciferous vegetables lack internal fat, the exterior crumb layer prevents moisture from escaping too rapidly, keeping the interior tender while the surface turns deeply browned. Rotating the pan every ten minutes ensures the loose crumbs scattered across the baking sheet brown evenly rather than scorching at the edges. Visual doneness is achieved when a paring knife slips easily through the center of the largest sprout and the surrounding cornmeal turns a deep golden amber. Adapting this method for different dietary needs is straightforward since the base ingredients are naturally free of animal products, though sunflower oil can replace peanut oil if allergies require it.
