Tree Nut Free Moroccan-Spiced Crispy Bean Sprouts

Bean sprouts are so often an afterthought — a pale, limp garnish on the side of a takeout container — but cooked over screaming-hot heat in a cast iron or wok, they transform into something genuinely exciting. The key move here is getting them bone dry before they hit the pan, which lets the high heat do its job and coax out those golden, slightly charred edges instead of steaming everything into mush. A bloom of warm spices — cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon — gets toasted briefly in garlic-infused oil right in the center of the pan before being tossed through, so every sprout is coated in that deep, fragrant Moroccan-inspired flavor. A squeeze of fresh lemon at the end cuts right through the richness and wakes the whole dish up. Scallion greens and fresh cilantro scattered on top add a little color and brightness that make it look as good as it tastes. The ingredient list is entirely free of tree nuts, so there's no need to scrutinize labels or swap anything out — it works exactly as written. Serve it immediately while the edges are still crisp, either as a bold side dish or piled over grains for a fast, flavor-packed meal.

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