Cornmeal Roasted Brussels Sprouts

8 tbsp peanut oil

1 lb Brussels sprouts

2/3 corn meal

3 tbsp chickpea flour

1 tsp salt

1 tsp cloves

1/2 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp cinnamon

Pinch of cayenne

Lemon wedge (optional)

Wash the sprouts, shake off any excess water, and pat dry lightly with a clean towel. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tbsp flour tossing to coat every sprout.

In a small bowl, mix together the cornmeal, remaining flour, salt, cloves, coriander, cumin, and cayenne. Pour in 6 tbsp of the oil and mix together with your fingers to form crumbs. Add the 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.

Pour the coated sprouts and crumbs into prepared pan and roll them around in the oil. Bake for 25 minutes, until the sprouts are browned and tender. Every 10 minutes turn the sprouts and crumbs with a spatula while baking.

Pile the sprouts on a plate, heap a spoonful of crumbles on top, and squeeze a lemon wedge over the sprouts.