Low Iodine Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those humble ingredients that can completely transform with the right technique, and this recipe proves it. A screaming-hot skillet and thoroughly dried sprouts are the secret to getting that golden, lightly charred crunch instead of a soggy, steamed pile — the extra step of patting them dry is genuinely worth it. The spice blend is warm and layered, hitting notes of cumin, coriander, turmeric, and a whisper of cinnamon that make the whole dish feel like something you'd find at a street food stall. Managing iodine intake can get tricky with heavily processed sauces and seasoning blends that sneak in unexpected ingredients, but this recipe keeps everything clean and straightforward — fresh aromatics, whole spices, and garlic-infused oil with no hidden additives to worry about. A bright squeeze of lemon at the end cuts through the richness and ties all those bold flavors together beautifully. Serve it immediately straight from the pan so the sprouts stay crisp, and don't skip the scallion greens and cilantro if you have them — they add a fresh, herby lift that really finishes the dish.
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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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