Cornmeal-Masala Roasted Brussels Sprouts

Preheat the oven to 400 F. Prepare a large baking pan by pouring 2 tbs of peanut oil into it and spread it around the bottom of the pan. Trim and wash the Brussels sprouts, shake off any excess water, and pat try lightly with a clean dish towel. Slice any really huge sprouts into two pieces. Place the sprouts in a large bowl, sprinkle with a little salt, and dust with 1 tbs of chickpea flour, tossing to coat every sprout. In a small bowl, mix together the cornmeal, remaining chickpea flour, salt, garam masala, coriander, cumin, and cayenne. Pour in 6 tbs of the peanut oil and mix together with your fingers to form crumbs. Add the Brussels sprouts, toss to coat with the oiled crumbs, and press as much of the crumb mixture as possible onto them. It's okay if some of the coating doesn't stick to the sprouts. You'll still have plenty of crumb mixture left over that will toast up brown and crisp during the baking. Pour the coated sprouts and crumbs into the prepared pan and roll them around in the oil. Bake for 25-30 minutes, until the sprouts are browned and tender. Every 10 minutes or so while baking, turn the sprouts and crumbs with a wooden spoon or spatula, moving any overly browned crumbs on the edges of the pan toward the center to prevent burning.