Ingredients
Method
- Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef's knife or the slicer attachment in a food processor.
- Preheat the oven to 400 F. Line a 9 X 13 baking tray with parchment paper.
- Add the shaved Brussels sprouts to a large mixing bowl and add besan, garlic, salt, turmeric, red chili powder, coriander powder, ajwain seeds, and lemon juice. Massage the spices onto the brussels sprouts until well combined. (TIP: Using disposable cooking gloves helps distribute the spices evenly without coating or staining your hands with the spice mixture)
- Drizzle olive oil all over and mix again.
- Spread the mixture evenly on the baking tray.
- Bake for 20 minutes stirring halfway through. Bake more in 2 to 3 minute increments to get the desired crispiness to their edges. You may want to lower the oven temperature to 370 for the last few minutes to prevent extra browning.
- Air Fryer Method
- Preheat the air fryer at 400 F.
Notes
- For extra crispiness, ensure your Brussels sprouts are completely dry before mixing with spices. Any residual water will steam them instead of crisping.
- When baking, ensure the sprouts are in a single layer on the baking sheet. Overcrowding will also lead to steaming, preventing that coveted crunch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When baking, ensure the sprouts are in a single layer on the baking sheet. Overcrowding will also lead to steaming, preventing that coveted crunch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.