Nitrate & Nitrite Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts don't get nearly enough credit as a star ingredient, but a screaming-hot skillet and the right spice blend can turn them into something genuinely craveable. The key move here is getting the sprouts bone-dry before they hit the pan — that's what delivers those golden, lightly charred edges instead of a soggy, steamed pile. Once they're sizzling, a warm North African-inspired blend of cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon blooms in garlic-infused oil and coats every sprout in deep, layered flavor. A bright squeeze of lemon at the end cuts right through the richness and pulls the whole dish together. Scallion greens and fresh cilantro add a pop of color and freshness that makes it look as good as it tastes. Every single ingredient in this dish is whole, clean, and naturally free of the cured or processed additives that can sneak into so many packaged seasonings and sauces — so you get bold, complex flavor with total peace of mind. Serve it immediately straight from the pan while it's still crackling and at its crispiest best.
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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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