Ready in 50 minutes
Wonderful as a side to Indian dishes.
Preheat oven to 400 degrees.
Prepare lg baking pan by pouring 2 tbsp peanut oil into it and spread it around bottom of pan.
Trim and wash Brussels sprouts. Shake off excess water and pat dry lightly with clean dish towel. Slice any really huge Brussels sprouts in half.
Placesprouts in lg bowl, sprinkle wih a little salt and dust with 1 tbsp of chickpea flour, tossing to coat every sprout.
In sm. bowl, mix together cornmeal, remaining chickpea flour, salt, garam marsala, coriander, cumin, and cayenne. pour in 6 tbsp peanut oil and mix together with your fingersd to form crumbs.
Add Brussels sprouts, toss to coat with oiled crumbs, and press as much of crumb mixture as possible onto them. If some of crumb mixture doesn't stick to the sprouts, you'll have some left over that will toast up brown and crisp during baking.
Pour coated sprouts and spare crumb mixture into prepared pan and roll them around in the oil.
Bake for 25-30 minutes until sprouts are browned and tender. Every 10 minutes or so while baking, turn sprouts and crumbs with spoon or spatula. Move any overly brown crumbs on edges of pan to centrer so they do't burn.
Pile sprouts on plate. Spread crumbs over them. Squeeze lemon wedge over them if desired.