Macadamia Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those humble ingredients that completely transform when you hit them with serious heat, and this recipe proves it. The key is getting them bone dry before they ever touch the pan — that extra step is what separates genuinely crispy, golden-edged sprouts from a soggy, steamed pile. A bold Moroccan-inspired spice blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms in garlic-infused oil right in the pan, coating every sprout in warm, aromatic flavor. A bright squeeze of lemon at the end cuts through the richness and ties everything together beautifully. The whole dish comes together in one skillet over high heat, making it an impressive side or light main that feels far more complex than the ingredient list suggests. There are no nuts anywhere near this recipe — just pantry spices, fresh sprouts, and a handful of herbs — so it's a genuinely worry-free option for anyone navigating nut-related restrictions. Serve it immediately while the edges are still crackling for the best possible texture.
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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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