Cornmeal Masala Brussel Sprouts

From Veganomicon


  • 8T peanut oil
  • 1 and 1/2 lbs brussel sprouts
  • 2/3c cornmeal
  • 3T chickpea flour
  • 1t salt
  • 1t garam masala
  • 1/2t coriander
  • 1/4t cumin
  • 1/4t cinnamon
  • pinch cayenne
  • lemon wedges


  1. Preheat oven to 400 and grease a cookie sheet with some peanut oil.
  2. Prepare brussel sprouts but keep whole (halve very large ones). Toss in a bowl with some salt and 1T of chickpea flour.
  3. Combine cornmeal, remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne.
  4. Add peanut oil to dry ingredients and form crumbs with your fingers.
  5. Add brussel sprouts to crumbs and press crumb mixture onto sprouts, coating well.
  6. Pour mixture onto baking sheet, pressing extra crumbs into sprouts. Bake, tossing every 10 or so minutes, for about 20 minutes or until sprouts are browned and tender.
  7. Serve with fresh lemon juice sprinkled on top.