Brazil Nut Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — tossed raw into salads or buried in a stir-fry — but this recipe treats them as the star, and the result is genuinely addictive. The key is getting them bone-dry before they hit a screaming-hot pan, which coaxes out golden, lightly charred edges instead of a soggy pile. A warm spice blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms in garlic-infused oil right in the pan, coating every sprout in deep, complex flavor that tastes like it took far more effort than it did. A bright hit of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Scallion greens and fresh cilantro scattered over the top add color and a little herby lift just before serving. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, vibrant cooking you can feel good about. Serve it as a bold side dish or pile it over rice for something that feels like a full meal.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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